Pecans work well in this biscotti
recipe, but you can substitute your favorite nut.
Recipe by Martha Stewart
Pecan Cranberry Biscotti
1 1/2 C. pecan halves, toasted
1 t. baking powder
2 1/2 C. all-purpose flour
1 1/4 C. sugar
1/8 t. salt
3 large eggs
2 large egg yolks
1 t. pure vanilla extract
1 C. dried cranberries
Zest of 1 lemon
Heat oven to 350°F. Finely chop half the pecans, and leave remaining ones in
halves; set aside.
In an electric mixer fitted with the paddle attachment, combine baking powder,
flour, sugar, and salt. In a 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 onto well-floured board; sprinkle with flour, and knead slightly.
Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until
golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes.
Reduce oven to 275°F.
On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces
cut side down to baking sheet. Bake until lightly toasted, about 20 minutes.
Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store
in airtight container.
Makes 24 biscotti.