Shurfine Recipe: crunchy oat cereal fruit and nut biscotti

crunchy oat cereal fruit and nut biscotti

This recipe has not yet been rated.

crunchy oat cereal
fruit and nut biscotti

prep instructions:

Preheat oven to 325°F. Combine flour, baking powder and salt in medium bowl. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla. Beat until well blended. Add flour mixture, half at a time, beating well after each addition. Add cereal, apricots, cherries and pistachios. Beat on low until combined. Divide dough in half and place on greased baking sheet(s). Shape each dough portion into a 14″ x 2″ x 7/8″ log. Bake 30 to 33 minutes or until lightly browned, rotating sheet(s) halfway through baking. Let cool 10 minutes. Transfer to cutting board and use a serrated knife to slice each log diagonally, into 18 (3/4-inch thick) slices. Place slices upright on baking sheets and bake 15 to 18 additional minutes or until somewhat dried. Cool completely on wire racks placed over waxed paper. Break or coarsely chop white chocolate and place in microwave safe bowl. Microwave on high 1 minute, stir. Continue to microwave and stir every 30 seconds until just melted. Pour into a plastic or pastry bag. Cut tip of bag and drizzle white chocolate over cooled biscotti on rack. Allow chocolate to harden before serving. Store leftovers in an airtight container.

Makes 36 biscuits.


  • 2 cups flourShurfine
  • 1-1/2 tsp baking powderShurfine
  • 1/4 tsp saltShurfine
  • 1/2 cup butter (1 stick)Shurfine
  • 3/4 cup sugarShurfine
  • 2 eggsShurfine
  • 1 tsp vanillaShurfine
  • 1-1/4 cup oat cereal
  • 1/3 cup dried apricots (coarsely chopped)Shurfine
  • 1/3 cup dried cherries
  • 1/3 cup chopped pistachios
  • 4 oz white chocolate
  • Shurfine = shurfine brand