Pecan Cranberry Biscotti
Infused with the warm flavors of the season, these Pecan Cranberry Biscotti combine the tart sweetness of dried cranberries with the buttery crunch of chopped pecans for a treat that's both elegant and satisfying. Enhanced by a fragrant touch of orange zest and a hint of vanilla, these twice-baked Italian cookies boast a perfectly crisp texture that’s ideal for dipping into coffee or tea. With just 20 minutes of prep time and a straightforward process, this recipe offers a delightful homemade alternative to store-bought biscotti. Whether you're preparing them for a festive holiday platter or simply craving a cozy snack, these biscotti are sure to impress with their vibrant flavors and rustic charm.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 2 Large eggs
- 0.5 cup Dried cranberries
- 0.5 cup Pecans, chopped
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the melted butter, vanilla extract, orange zest, and eggs until fully combined.
Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.
Fold in the dried cranberries and chopped pecans, ensuring they are evenly distributed throughout the dough.
Lightly flour a clean surface and transfer the dough onto it. Divide it into two equal portions and shape each into a log approximately 10 inches long and 2 inches wide.
Place the logs onto the prepared baking sheet, spacing them a few inches apart. Gently flatten the tops just slightly.
Bake the logs in the preheated oven for 25 minutes, or until they are firm to the touch and lightly golden.
Remove from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a sharp serrated knife, carefully slice the logs into 1/2-inch thick pieces. Arrange the slices cut side down on the baking sheet.
Return the biscotti to the oven and bake for 10 minutes. Flip the slices and bake for another 10 minutes, or until they are golden and crisp.
Remove from the oven and transfer the biscotti to a wire rack to cool completely. Serve with your favorite hot beverage and enjoy!
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 402.0 g | 146% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 200.7 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 156 mg | 12% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
