Pecan Cranberry Biscotti

Well, you’ve seen the Gingerbread Biscotti I made yesterday.

Now it’s time to go to the more traditional biscotti.

This simple fruit and nut (in my case, pecan and cranberry…but feel free to use any nut and berry you’d like) biscotti is crunchy and perfect with your hot beverage. Be it coffee or tea….or just a cold glass of milk. 😀

Since I’m not quite into spices (gingerbread included) yet in my pregnancy, this biscotti was my favorite.

There’s a sweetness in the cookie itself, then you get the nuttiness and tart from the goodies inside!

I can’t wait to show you the last biscotti that I made, tomorrow!

Pecan Cranberry Biscotti

adapted from All Recipes

Ingredients

  • 1 cup unbleached all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 cup olive oil
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 1/2 cup dried cranberries
  • 1 1/2 cups pecans

How-To

  1. Preheat the oven to 300°F.
  2. In a large bowl, combine the flours, baking powder, cranberries, and pecans. Stir.
  3. In another bowl, beat the olive oil, sugar, vanilla extract, almond extract and eggs.
  4. Add the wet ingredients into the dry ingredients and stir until the dough comes together (it will be sticky).
  5. Turn the dough out onto a lightly floured surface and gently kneed the dough a couple of times until it comes together.
  6. Place the log onto a baking sheet that has been covered with either parchment paper or a silpat mat.
  7. Flatten the log with the palm of your hand.
  8. Bake on the middle rack for about 35 minutes, or until lightly browned and risen.
  9. Allow the log to cool enough to handle.
  10. On a cutting board with a serrated knife, cut the biscotti at an angle into about 1″ pieces.
  11. Lay the biscotti on their side back on the baking sheet in an even layer.
  12. Bake for another 10 minutes or until dry.
  13. Allow the biscotti to cool completely.
  14. Once completely cooled and hardened, store in an airtight container for up to 2 weeks.

Servings: 10 large biscotti

13 comments

  1. I had thought my baking was over for this year, but after seeing the last two recipes I think there’s a little bit more I need to try. Looks and sounds wonderful! (Your photography skills are growing in leaps and bounds!!!) Ü

  2. This was my first attempt at making biscotti! Very straight forward recipe and the results were amazing. I found I had to use a little bit more olive oil to mold everything together but that was it. The biscotti turned out well and I didn’t have a lot of breaking. The combination of flavors are delightful, thank you!!!

  3. Caroline, made these last night for a dinner with friends… delicious! I changed it up though, I didn’t have pecans. so I left them out but I had a dark chocolate orange from Christmas that I melted down and dipped half of each one in… the bit of orange in the chocolate with the cranberries in the biscotti tasted amazing! I also used part garbanzo flour in place of 1 cup of the flour, and still turned out perfect!

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