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Thanks Barb for sharing this excellent recipe, I tried it with dates, once with walnuts and once with almonds, they are just great. A great option for Ramadan.

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PuenteTriana August 16, 2011

Oh Barb, these are so delicious, I will be making this recipe for every relevant seasonal gathering and maybe a few more times in-between, thank you. The biggest fan was my mother, which made me very happy. Thanks again for posting. Oh, and I used all dates!

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kelly in TO July 16, 2007

I love biscotti now that I have dared to make Barb's delicious whole wheat ones. I used almonds and some mixed fruit, almond extract and maple sugar, with the remaining ingredients kept the same. Wonderful flavor and crunchy texture. I had to leave them in the oven for almost 20 minutes to get them dried enough. I probably just made them too fat. This is a recipe I will try again soon to see if I can perfect this technique.

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Geema April 05, 2003
Fruited Nut Biscotti