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+ servings

Pecan & Cranberry Biscotti

Course: christmas baking, cookies, snacks
Servings: 24


  • 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


  • 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.