Ingredients for Fruited Nut Bars Biscotti
- Walnuts
- 1 cup (2 sticks) unsalted butter, softened
- Light Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Whole Wheat Flour
- 1 teaspoon baking powder
- Salt
- Cinnamon
- Ground Cloves
- Ground Ginger
- Ground Allspice
- Dried Apricots
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fruited Nut Bars Biscotti? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fruited Nut Bars Biscotti
- Preheat oven to 325°F (160°C).
- Spread nuts in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and fragrant. Let cool completely.
- Chop nuts into hearty-sized pieces.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract and 2 large eggs.
- In a separate bowl, whisk together 2 ½ cups whole wheat flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
- In a small bowl, toss 1 cup dried fruit (cranberries, cherries, etc.) with 1 tablespoon of the flour mixture. This prevents the fruit from sinking to the bottom.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the coated dried fruit and chopped nuts.
- Divide the dough in half.
- On a greased, parchment-lined, or silicone baking mat-covered baking sheet, shape each half of the dough into a log 1/2 inch high, 1 ½ inches wide, and about 14 inches long. Leave about 2 inches between the logs.
- Bake for 25 minutes, or until lightly golden brown.
- Remove from oven and let cool for 1 minute on the baking sheet.
- Transfer logs to a wire rack to cool for 5 minutes.
- Using a serrated knife, cut each log diagonally into ½-inch thick slices.
- Arrange the slices, cut-side up, back onto the baking sheet.
- Bake for an additional 10-12 minutes, or until golden brown and crisp.
- Let the biscotti cool completely on a wire rack before storing in an airtight container. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
19g
Fat
6g
Carbs
2g
