 Fruit & Nut Biscotti Toasts
Makes about 2-1/2 dozen toasts
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Ingredients
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2
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cups all-purpose flour
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3/4
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cup sugar
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1/2
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cup cornmeal
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1/2
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cup finely chopped toasted walnuts
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1-1/2
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teaspoon baking powder
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1/2
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teaspoon baking soda
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3/4
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cup I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, melted and cooled
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3
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eggs
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1-1/2
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teaspoons vanilla extract
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1/2
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cup finely chopped citron (optional)
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1/4
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cup dried cranberries or raisins
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Preheat oven to 325°F.
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In large bowl, combine flour, sugar, cornmeal, walnuts, baking powder and baking soda; set aside.
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In small bowl, with wire whisk, beat I Can't Believe It's Not Butter!® Spread, eggs and vanilla. Add to flour mixture, stirring until mixture forms a dough. Stir in citron and cranberries. Chill 1 hour.
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On lightly floured surface, knead dough. Divide in half. On greased baking sheet, with floured hands, shape dough into two flat logs, about 14×1-1/2-inches each. Bake 30 minutes or until firm. On wire rack, cool 10 minutes.
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On cutting board, cut logs into 1/2-inch-thick diagonal slices. On baking sheet, arrange cookies cut side down. Bake an additional 20 minutes, turning over once. On wire rack, cool completely. Store in airtight container.
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© Unilever
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Printed
from fbnr.com
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