Ingredients for Pecan Cranberry Biscotti
- Pecan Halves
- 1 teaspoon baking powder
- All Purpose Flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- Pure Vanilla Extract
- Dried Cranberries
- Lemon, Zest Of
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How to Make Pecan Cranberry Biscotti
- Preheat oven to 350°F (175°C).
- Finely chop 1 cup of pecans, leaving the remaining 1 cup as halves. Set aside.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 cup granulated sugar.
- In a separate bowl, whisk together 2 large eggs, 2 large egg yolks, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
- Stir in the chopped pecans, 1 cup dried cranberries, and the zest of 1 lemon.
- Line a large baking sheet with parchment paper.
- Divide the dough in half. Shape each half into a rough 9-inch long by 3-inch wide log directly on the parchment paper. Use floured hands to smooth the logs.
- Bake for 25-30 minutes, or until golden brown.
- Remove from oven and let stand for 10 minutes, or until cool enough to handle.
- Reduce oven temperature to 275°F (135°C).
- On a cutting board, using a serrated knife, cut each log into 1/2-inch thick diagonal slices.
- Place the biscotti slices, cut-side down, onto the baking sheet.
- Bake for 20 minutes, then flip and bake for another 20 minutes, or until lightly toasted and slightly dry.
- Cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
43g
Fat
3g
Carbs
7g
