Biscotti for breakfast? When they’re packed with nuts and dried fruit, why not? Dunk these double-baked cookies in your coffee to soften them for a quick breakfast or a coffee break snack.

Yield: Makes 24.



  • 1/4 cup salted butter, softened
  • 1 cup firmly packed brown sugar
  • 3 large eggs
  • 1 1/2 tsp vanilla
  • 1 tsp grated orange peel
  • 1 cup whole wheat flour
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp cinnamon
  • 1 cup toasted walnuts or pecans, coarsely chopped
  • 1 1/2 cups dried fruit (cranberries, raisins and chopped apricots)


  1. Cream butter and sugar together until fluffy.
  2. Beat in eggs, vanilla and orange peel.
  3. Stir in whole wheat flour, all-purpose flour, baking powder, salt, and cinnamon, and blend until smooth.
  4. Work in nuts and fruit, by hand if necessary.
  5. Preheat oven to 350°F. Meanwhile, divide dough in half. On a lightly greased baking sheet, shape dough into 2 logs about 4 inches wide and 3/4 inch high.
  6. Place logs 3 inches apart. Bake at 350°F for 25 - 30 minutes or until biscotti is crusty on top. Cool for 10 minutes.
  7. Reduce oven temperature to 275°F. Transfer logs to a cutting board and cut each log diagonally into 1/2 inch thick slices. Place slices, cut side down, on baking sheet.
  8. Bake at 275°F for 20 minutes, turning once. Cool on racks.
Nutritional analysis per biscotti serving:

173 calories, 5.9 g fat, 3.8 g protein, 27.7 g carbohydrate, 1.8 g fibre, 67 mg sodium