Donna's Fruit & Nut Biscotti

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 84.4
  • Total Fat: 3.0 g
  • Cholesterol: 3.0 mg
  • Sodium: 71.9 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.3 g

View full nutritional breakdown of Donna's Fruit & Nut Biscotti calories by ingredient
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Heavenly low fat biscotti made healthy with whole wheat flour, egg whites, Splenda, fruit and nuts. Heavenly low fat biscotti made healthy with whole wheat flour, egg whites, Splenda, fruit and nuts.
Number of Servings: 30


    Flour, white, 1 cup
    Whole Wheat Flour, 1 cup
    Baking Powder, 2 tsp
    Land O Lakes, Salted Butter, 1 Tbsp, 3 serving
    Egg white, 3 serving
    Vanilla Extract, 1 tsp
    Almond Extract, 1 tsp
    California Pistachio Nuts~1/4 cup nuts w/o shell, 1 cup
    Apricots Dried, 0.25 cup
    Cranberries Dried, 0.25 cup
    Splenda Granulated, .25 cup (remove)
    Granulated Sugar, 0.50 cup (remove)


Combine the flours, sugars, and baking powder, and stir to mix well. Use a pastry cutter to cut in the margarine or butter until the mixture resembles coarse meal. Stir in the egg whites and the vanilla and almond extracts. Fold in the pistachios and dried fruit.

Turn the dough onto a lightly floured surface, and shape into two 9 x 4 inch logs. Coat a baking sheet with nonstick cooking spray, and place the logs on the sheet, leaving 4 inches of space between the logs to allow for spreading. Bake at 350 degrees for about 25 minutes, or until lightly browned.

Cool the logs at room temperature for 5 minutes. Then use a sharp serrated knife to slice the logs diagonally into 1/2 inch thick slices.

Place the slices on an ungreased baking sheet in a single layer, cut side down. Bake at 350 degrees for 18 to 20 minutes, or until dry and crisp, turning the slices after 10 minutes.

You can substitute any dried fruit and any chopped nuts. Nutritional values may vary slightly.

Makes 30

Number of Servings: 30

Recipe submitted by SparkPeople user DBURKI.

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