Savory Fruited Biscotti


  • 1/3 cup milk
  • 2 eggs
  • 1/4 cup packed brown sugar
  • 1 1/2 cups flour, plus additional for kneading
  • 1/4 cup wheat flour
  • 1/4 cup ground flax seeds
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Mariani Dried Cranberries
  • 1/3 cup Mariani Dried Dates, chopped
  • 1/4 cup pecan pieces
  • 3 tablespoons roasted, salted pumpkin seeds


Prep time: 20 minutes
Cook time: 50 to 55 minutes total

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Whisk milk, eggs and sugar together in a medium bowl. Stir in flours, ground flax seed, baking soda and salt, mixing until a stiff dough forms. (Mixture will be slightly sticky.)
  3. Turn onto a floured board and knead until no longer sticky. Knead in dried fruits, pecans and pumpkin seeds.
  4. Shape into a 12-inch log on prepared baking sheet.
  5. Bake for 20 minutes; let cool, then place in the freezer for 1 hour.
  6. Cut into 1/8-inch thick slices with a serrated knife and place back on two parchment-lined baking sheets.
  7. Reduce heat to 325°F and bake for 20 to 25 minutes more or until crisp, turning once halfway through cooking. Let cool completely.
  8. Serve with soft cheeses such as Brie, Cambozola or Chevre. Makes about 45 crackers.