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Pecan & Cranberry Biscotti

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I’m bringing Biscotti Back…..

My mom introduced me to Biscotti over 20 years ago. And I liked it. I admittedly have not made Biscotti for a couple years now… but figured this year was the time to bring it back into our Christmas Baking Rotation as part of my 12 Days of Holiday Baking.

I had all the ingredients to make the original recipe which called for almonds, but did not have any almonds on hand. So I went ahead and used toasted pecans instead also adding in cranberries and cinnamon.

It’s a lovely crunchy cookie to have either as is or dipped in coffee, tea or hot chocolate.

Pecan & Cranberry Biscotti

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Course: christmas baking, cookies, snacks
Servings: 24

Ingredients

  • 1 3/4 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 cup toasted pecans
  • 1/2 cup dried cranberries
  • 2 eggs
  • 3/4 cup sugar
  • 1/3 cup butter melted
  • 2 tsp vanilla
  • 1/2 tsp orange extract
  • 1 tsp orange zest
  • 1 egg white lightly beaten

Instructions

  • Preheat oven to 350 degrees.
  • In a bowl whisk together flour, baking powder and cinnamon. Add in pecans, cranberries and stir. IN a separate bowl whisk together eggs, sugar, butter, vanilla, orange extract and orange zest. Stir into flour mixture and combine until soft. Dough will be sticky. You can add in a little more flour if you find it to be to sticky.
  • On a lightly floured surface form dough into a smooth ball. Divide in half and roll each half into a foot long log. Transfer to parchment lined baking sheet.
  • Brush tops with egg white.
  • Bake for about 15-20 minutes. Remove from oven and let cool on sheet for about 5 minutes.
  • Remove logs to cutting board and slice 3/4 inch thick slices on the diagonal. Stand cookies upright on baking sheet and bake for another 15-20 minutes or until golden.
  • Remove biscotti to rack and let cool. Store in sealed container.

 

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