Fruit & Nut Biscotti Toasts

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup cornmeal
• 1/2 cup toasted walnuts finely chopped
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup i can't believe it's not butter! spread
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup citron finely chopped, optional
• 1/4 cup cranberries

1. Preheat oven to 325u0b0.
2. Combine flour, sugar, cornmeal, walnuts and baking powder in large bowl; set aside.
3. Beat I Can't Believe It's Not Butter!(R) Spread, eggs and vanilla in small bowl with wire whisk. Add to flour mixture, stirring until mixture forms a dough. Stir in citron and cranberries. Chill 1 hour.
4. Knead dough on lightly floured surface. Divide in half. Shape dough into 2 flat logs, about 14 x 1-1/2-inches each on greased baking sheet, with floured hands. Bake 30 minutes or until firm. Cool 10 minutes on wire rack.
5. Cut logs into 1/2-inch-thick diagonal slices on cutting board. Arrange cookies cut side down on baking sheet. Bake an additional 20 minutes, turning once. Cool completely on wire rack. Store in airtight container.

flour, sugar, cornmeal, walnuts, baking powder, baking soda, butter, eggs, vanilla, citron finely chopped, cranberries

Taken from www.yummly.com/recipe/Fruit-_-nut-biscotti-toasts-297448 (may not work)