Cranberry Pecan Biscotti
These twice-baked, oblong shaped Italian dipping cookie are a treat. Biscotti (also known as cantucci) is easy to make and offers many variations.
- 1 3/4 cups All purpose flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 3 tbsp Butter, unsalted, room temperature
- 3/4 cup White sugar
- 1/4 cup Olive oil
- 2 Eggs
- 2 tsp Vanilla extract
- 1/2 tsp Almond extract
- 1/2 cup Cranberries, dried and chopped
- 1 cup Pecans, chopped
In a mixing bowl, sift flour, baking powder and salt together.
In another mixing bowl, add butter, sugar and olive oil. Mix until creamy. Add one egg at a time while mixing to incorporate. Add both extracts, and mix.
Put the contents of both bowls together and stirring in dried and chopped cranberries and chopped pecans. Cover with plastic wrap and refrigerate/chill for 30 minutes.
Divide chilled dough into two pieces. Shape dough into two oblong 1/2" high logs and place on a parchment lined baking sheet. Leave 2 or 3 inches between the logs to allow for expansion while baking.
Bake in a preheated oven at 300 degrees F for 35 minutes. Remove from oven, and leave to cool for 10 minutes.
Slice into 1/2 to 3/4" pieces and place on ends to bake at a lower oven temperature of 275 degrees F and bake for an additional 10 minutes to dry these cookies.
There are variations on this recipe for example, you can swap out cranberries for other dried fruits or you can swap out the pecans for other nuts or seeds, such as pepitas.
You could also play with adding grated lemon zest and/or grated orange zest.
