Sugarplum Biscotti

Sugarplum Biscotti

4 Reviews
From: EatingWell Magazine, November/December 2010

Dunk these fruitcake-inspired whole-grain biscotti in a cup of hot tea or coffee.

Ingredients 30 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 30 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup dried tart cherries
  • ½ cup golden raisins
  • 2 tablespoons dark rum
  • 1½ cups old-fashioned rolled oats
  • 1¼ cups white whole-wheat flour (see Note)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cardamom
  • 2 large eggs
  • ¾ cup granulated sugar
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon freshly grated orange zest
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup chopped toasted pecans (see Tip)
  • 3 ounces bittersweet chocolate, chopped into small, uneven chunks


  • Active

  • Ready In

  1. Position rack in center of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
  2. Toss dried cherries and raisins with rum in a small bowl. Set aside.
  3. Pulse oats in a food processor until ground to a coarse, but uniform, meal.
  4. Whisk the ground oats, flour, baking powder, baking soda, salt and cardamom in a medium bowl. Beat eggs, sugar and butter in a mixing bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Beat in orange zest, vanilla and almond extracts. With the mixer on low, gradually add the dry ingredients just until incorporated. Add the reserved dried fruit, along with any unabsorbed rum, pecans and chocolate and mix on low until evenly distributed.
  5. On one of the prepared baking sheets, shape the dough into two 12-by-2½-inch logs. (The dough is sticky: wet or oiled hands make it easier to shape into a log.) Bake in the center of the oven until lightly browned and feels set when gently touched, about 25 minutes. Let cool on the baking sheet for 10 minutes.
  6. Reduce the oven temperature to 300 degrees ; reposition the racks to the upper and lower thirds of the oven. Using a serrated knife with a gentle sawing motion, slice the partially cooled logs on a slight angle into ½-inch-thick slices. Place the slices, cut-side down, on the 2 baking sheets.
  7. Bake the biscotti until they're dry on top and lightly toasted on the bottom, about 15 minutes. Turn over and bake for 15 minutes more on the second side. Transfer to a wire rack to cool.
  • Make Ahead Tip: Store airtight for up to 3 days or freeze for up to 3 months.
  • Equipment: Parchment paper or nonstick baking mats
  • Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from or Store it in the freezer.
  • Tip: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition information

  • Serving size: 1 biscotti
  • Per serving: 114 calories; 4 g fat(1 g sat); 2 g fiber; 18 g carbohydrates; 2 g protein; 4 mcg folate; 15 mg cholesterol; 9 g sugars; 6 g added sugars; 157 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 1 mg iron; 53 mg sodium; 54 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 fat

Reviews 4

December 22, 2018
profile image
By: tiaxrulesall
Delicious biscotti. The cooking time for the first bake might need tweaking. If the biscotti crumbles when you try to slice it, it's been overbaked on the first bake. Ignore the 25 minute directive, and bake until the logs don't depress when lightly touched. They should be firm, but not hard. A very light touch is all that's needed. For me, at 350°, they took 30 mins, and I checked doneness after 20 mins, 25 mins, 27 mins, and 30 mins. It sounds like less cooking time would have been better for other reviewers. You need to watch them so they don't overbake. Wait the full 10 mins before slicing. Tip: Right before slicing, spritz the top of the log with a little lukewarm water; this adds a little moisture back to the logs, which will help keep them from crumbling.
June 12, 2016
profile image
By: EatingWell User
these fall apart Made these according to instructions. I have made biscotti before but these did not hold up to being sliced. Tasty but sloppy. Would not make these again. A lot of time went into baking these and they were a big disappointment. Pros: uses whole wheat ingredients Cons: fall apart, too much work for poor results
December 06, 2013
profile image
By: EatingWell User
What Did I Do Wrong? My daughter-in-love made these at Thanksgiving, and they were amazing. I tried the same recipe, but when I cut the biscotti, they fell apart. I made a few biscotti and a lot of Sugarplum Granola. I don't know what I did wrong, but I'd welcome any ideas. Pros: Delicious mix of flavors! Cons: Fell apart
November 29, 2011
profile image
By: EatingWell User
Re: Just for fun
More Reviews