FruitSource Biscotti

FruitSource Biscotti


A twice baked cookie with Real Fruit Goodness.

  • Prep Time: 15 minutes
  • Bake Time:  45 minutes
  • Makes:  2 dozen


1 3/4 cups
all-purpose flour
1 cup
SunRype FruitSource Bars (any flavor, cut into pieces)
3/4 cup
granulated sugar
3/4 cup
whole hazelnuts (unsalted)
1/3 cup
margarine or butter, melted
1/2 cup
white chocolate
large eggs
2 Tbsp.
lemon juice
2 tsp.
baking powder
2 tsp.
1 1/2 tsp.
finely grated lemon rind
egg white, lightly beaten


Add flour, SunRype FruitSourceĀ Bar pieces, sugar, hazelnuts and white chocolate to large bowl, set aside. In another bowl mix together eggs, sugar, margarine, vanilla, grated lemon rind and lemon juice. Stir into dry ingredients. Transfer dough to lightly floured work surface. Form into ball. Divide dough in half. Roll each into 12 inch logs. Transfer to ungreased baking pan. Brush tops with egg white. Bake in 350Ā°F oven for 20 minutes. Remove from oven. Cool on pan on rack for 5 minutes. On cutting board, cut each log diagonally into 3/4 inch thick slices. Stand pieces upright on baking pan and bake for 20-25 minutes or until golden colour. Cool on rack. Store in airtight container.