Pecan Cranberry Biscotti
Jill Symons, by way of Maaatha
1 and 1/2C pecan halves toasted
1 tsp baking powder
2 and 1/2C all purpose flour
1 and 1/4C sugar
1/8tsp salt
3 large eggs + 2 large yolks
1 tsp pure vanilla extract
1C dried cranberries
zest from one lemon
Heat oven to 350degrees.
Finely chop half of the pecans, leaving remaining ones in halves.
In electric mixer, combine baking powder, flour, sugar and salt.
In bowl, beat eggs, yolks and vanilla.
Add to dry ingredients.
Mix on medium low until sticky dough is formed.
Stir in pecans, cranberries and zest.
Turn dough out on floured board, sprinkle with flour.
Knead slightly, shape into 9” x 3 ½” logs
Transfer to prepared baking sheet.
Bake 25-30 minutes, until golden brown.
Let cool enough to handle, about 10 minutes.
Reduce oven to 275 degrees.
On cutting board, slice logs on diagonal into ½” thick pieces.
Return pieces cut side down to baking sheet.
Bake until lightly toasted, about 20 min.
Turn over and bake an additional 20 min. or until slightly dry.
Cool on wire rack. Store in airtight container.