Pecan Cranberry Biscotti

Recipe by MMers
READY IN: 1hr 25mins




  • Preheat oven to 350F degrees.
  • Finely chop half the pecans, leaving the remaining pecans as halves.
  • Set aside.
  • In a large bowl, combine the baking powder, flour, sugar and salt.
  • Set aside.
  • In a small bowl, beat together the eggs, egg yolks and vanilla.
  • Add to dry ingredients and mix until sticky dough is formed.
  • Stir in pecans, cranberries and lemon zest.
  • Line a large baking sheet with parchment paper.
  • Divide dough in half.
  • With one half, scoop out small amounts of dough with a wooden spoon and form a rough log directly on the parchment paper.
  • With floured hands, shape rough log into a smooth log which measures 9 inches long by 3 inches wide.
  • Repeat with second half of dough, placing it about 4-5 inches away from first log.
  • Bake until golden brown, about 25-30 minutes.
  • Remove from oven and let stand for 10 minutes or until cool enough to handle.
  • In the meantime, reduce oven temperature to 275F degrees.
  • On cutting board, with serrated knife, cut logs into 1/2 inch thick diagonal slices.
  • Place pieces, cut side down, on baking sheet.
  • Bake for 20 minutes or until lightly toasted.
  • Turn cookies over and bake for 20 minutes longer or until slightly dry.
  • Cool on wire rack then store in an airtight container.