Fruited Nut Bars (Biscotti)

Name: Fruited Nut Bars (Biscotti)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 56 serving(s)
Ingredients: 2/3 cup walnuts or 2/3 cup pecans; 1/2 cup butter; 1 cup packed light brown sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cups whole wheat flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 teaspoons cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/4 teaspoon ground allspice; 3/4 cup dates (or a combination of all three) or 3/4 cup fig (or a combination of all three)

Submitted by justcallmetoni

"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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photo by superblondieno2

Ready In:: 1hr 5mins
Ingredients:: 13
Serves:: 56

ingredients

²⁄₃ cup walnuts or 2/3 cup pecans
¹⁄₂ cup butter
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups whole wheat flour
1 ¹⁄₂ teaspoons baking powder
¹⁄₄ teaspoon salt
2 teaspoons cinnamon
¹⁄₄ teaspoon ground cloves
¹⁄₄ teaspoon ground ginger
¹⁄₄ teaspoon ground allspice
³⁄₄ 3/4 cup dates (or a combination of all three) or 3/4 cup fig (or a combination of all three)

directions

Preheat oven to 325°F
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.
Cream butter and sugar in a large mixing bowl until light and creamy. Add in vanilla extract and eggs.
In a separate bowl sift together the flour, baking powder and spices
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).
Combine the rest of the flour into the butter, sugar and eggs. Fold in the fruit and nuts by hand.
Divide the dough into two.
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.
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.
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.
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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Reviews

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!

CinnamonSpice
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

superblondieno2
I used pecans and dried cranberries. This was really good!

esprasad
As you know toni I love biscotti and these are wonderful. They are rich with sweet spices, dry fruit and nuts (I used apricots, raisins and pecans). I cut the fat some by putting 1/8 cup of heart healthy margarine in a 1/4 cup and filling it the rest of the way with unsweetened applesauce. I had to add another 1 1/2 tbsp of flour to compensate for the liquid in the applesauce. Love that they are made with whole wheat. This recipe is going into my Christmas book but it will be a treat all year round. I made half the recipe and got 25 cookies cookies that are a softer biscotti that normal. These sliced with no crumbling or breaking. An A-1 recipe.

Annacia
This is quite nice. I love that it has WW flour in it. Kinda gives it an extra nutty taste. I only had dates....I love dates. :) Thanks Toni....again.

Diana 2

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RECIPE SUBMITTED BY

justcallmetoni

212

I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. Some of my favorite public cookbooks include: <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>   <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>   <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>   <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li> <img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ />

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