Cookie Recipes
Pecan Cranberry Biscotti
Yield: 24 biscotti
Ingredients
- 1 1/2 cups pecan halves, toasted
- 1 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1/8 teaspoon salt
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup dried cranberries
- Zest of 1 lemon
Instructions
- Heat oven to 350 degrees F.
- Finely chop half the pecans, and leave remaining ones in halves; set aside.
- In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar and salt.
- In a bowl, beat eggs, yolks and vanilla extract. Add to dry ingredients; mix on medium low until sticky dough is formed.
- Stir in pecans, cranberries and zest.
- Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9 x 3 1/2 inch logs. Transfer to prepared cookie sheet.
- Bake until golden brown, 25 to 30 minutes.
- Let cool enough to handle, about 10 minutes.
- Reduce oven temperature to 275 degrees F.
- On cutting board, cut logs on diagonal into 1/2 inch thick slices. Return pieces cut side down to cookie sheet. Bake until lightly toasted, about 20 minutes.
- Turn over. Bake until slightly dry, about 20 minutes.
- Cool on wire rack.
- Store in airtight container.