Pecan Cranberry Biscotti

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 1/2 cups pecan halves, toasted
• 1 teaspoon baking powder
• 2 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1/8 teaspoon salt
• 3 large eggs
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 cup dried cranberries
• x lemon, zest of

Recipe

• 1 preheat oven to 350f degrees.
• 2 finely chop half the pecans, leaving the remaining pecans as halves.
• 3 set aside.
• 4 in a large bowl, combine the baking powder, flour, sugar and salt.
• 5 set aside.
• 6 in a small bowl, beat together the eggs, egg yolks and vanilla.
• 7 add to dry ingredients and mix until sticky dough is formed.
• 8 stir in pecans, cranberries and lemon zest.
• 9 line a large baking sheet with parchment paper.
• 10 divide dough in half.
• 11 with one half, scoop out small amounts of dough with a wooden spoon and form a rough log directly on the parchment paper.
• 12 with floured hands, shape rough log into a smooth log which measures 9 inches long by 3 inches wide.
• 13 repeat with second half of dough, placing it about 4-5 inches away from first log.
• 14 bake until golden brown, about 25-30 minutes.
• 15 remove from oven and let stand for 10 minutes or until cool enough to handle.
• 16 in the meantime, reduce oven temperature to 275f degrees.
• 17 on cutting board, with serrated knife, cut logs into 1/2 inch thick diagonal slices.
• 18 place pieces, cut side down, on baking sheet.
• 19 bake for 20 minutes or until lightly toasted.
• 20 turn cookies over and bake for 20 minutes longer or until slightly dry.
• 21 cool on wire rack then store in an airtight container.