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    You are in: Home / Recipes / Fruited Nut Bars (Biscotti) Recipe
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    Fruited Nut Bars (Biscotti)

    Fruited Nut Bars (Biscotti). Photo by superblondieno2

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    justcallmetoni's Note:

    For Christmas, mom gave me a new cookbook (what else!) of biscotti recipes. This one intrigued me as it uses whole wheat rather than white flour and brown sugar rather than white. Though I have not yet made these, thought it was worth sharing.

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    Units: US | Metric


    1. 1
      Preheat oven to 325°F
    2. 2
      Place nuts on a baking sheet in a single layer. Bake nuts for 8 to 10 minutes, until golden brown and aromatic. Remove from oven and let cool. Chop into hearty sized pieces.
    3. 3
      Cream butter and sugar in a large mixing bowl until light and creamy. Add in vanilla extract and eggs.
    4. 4
      In a separate bowl sift together the flour, baking powder and spices
    5. 5
      In a third bowl, sprinkle a tablespoon of the flour mixture on top of the dried fruit and mix together. (This helps to keep the fruit from clinging together in a lump).
    6. 6
      Combine the rest of the flour into the butter, sugar and eggs. Fold in the fruit and nuts by hand.
    7. 7
      Divide the dough into two.
    8. 8
      On a greased, sprayed or lined cookie sheet place half the dough spreading out into a log 1/2 inch high, 1 1/2 inches wide and about 14 inches long. (Keep your ends a little squared off so you don't have itty bitty dried cookies from the end.) Repeat with second log allowing space between for the two logs to expand.
    9. 9
      Bake in the middle section of the oven for 25 minutes or until lightly browned (also at 325 degrees). Let sit for a minute then remove to a rack for 5 minutes.
    10. 10
      Place logs on cutting board and using a serrated knife cut log into 1/2 inch pieces at a slight (45 degree) angle. Place the slices back onto the cookie sheet cut side up. Bake an additional 10 minutes.
    11. 11
      Allow cookies to completely cool before storing in a tightly covered tin. Stored well biscotti will last for a week or two.

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    Ratings & Reviews:

    • on June 30, 2010


      Oh my goodness this biscotti is DIVINE! To die for with a cup of coffee. I omitted the fruits and they were still fabulous, though I did have to bake them about ten minutes longer to acheive the perfect crispiness. Thank you so much!

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    • on June 02, 2008


      AMAZING! i used dates and walnuts. i also used no butter. instead i used some mashed bananas and applesauce. i also only used egg whites and not as much brown sugar they stll came out great and can eat them guilt free! i left them a little chewy because i like them better that way

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2007


      I used pecans and dried cranberries. This was really good!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Fruited Nut Bars (Biscotti)

    Serving Size: 1 (15 g)

    Servings Per Recipe: 56

    Amount Per Serving
    % Daily Value
    Calories 60.3
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 1.2 g
    Cholesterol 11.9 mg
    Sodium 36.2 mg
    Total Carbohydrate 8.3 g
    Dietary Fiber 0.7 g
    Sugars 4.7 g
    Protein 1.1 g

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