Cranberry Pecan Biscotti

These Cranberry Pecan Biscotti are wonderfully crispy on the edges and perfectly soft in the center. They’re easier to make than you think, are perfect for dunking in coffee or tea, and they make wonderful holiday gifts for friends and family!

this recipe

Cold weather and early mornings and I are NOT the best of friends. But with the heater on, all I need is the prospect of a crunchy, sweet (but not too sweet) cookie, and a cup of freshly brewed hot coffee. 😋

Yes, THAT’LL get me to jump into the shower on a chilly winter morning RIGHT away.

Friends, please meet this scrumptious Cranberry Pecan Biscotti. They = LIFE in December!! 💛

What Are Biscotti?

Biscotti are crunchy Italian cookies that are twice baked. The dough is first shaped into a log and baked, then sliced and baked a second time to give them their signature crisp and dry texture. Their crispy texture makes them perfect for dipping in a hot drink.

Biscotti have less sugar and butter than most cookies, and are usually flavored with almond, vanilla, anise, or citrus zest.

Why This Recipe Works

• The biscotti are perfectly crisp on the outside and have a hint of softness in the center. They aren’t as hard as some store-bought biscotti.
• They’re easy to make at home, and you can customize it with your favorite dried fruits and nuts, or even dip them in chocolate if you wish.
• You can easily double or triple the recipe to make a larger batch.
• They travel well, and make wonderful holiday gifts for your family and friends!

Ready to make a batch?

Ingredients

• All-Purpose Flour: I used Bob’s Red Mill Unbleached White All Purpose Flour. But you could also use white whole wheat flour if you prefer.
• Baking Powder: To help the biscotti dough to rise.
• Fine Sea Salt: Just a pinch to balance out the sweetness and enhance all the flavors.
• Granulated White Sugar: To sweeten the biscotti.
• Unsalted Butter: If you are using salted butter, skip the salt.
• Eggs: You’ll need two large eggs to help bind the ingredients together.
• Almond Extract: To add a lovely almond flavor.
• Vanilla Extract: Because all baked sweet treats taste great with a little vanilla. 🙂
• Pecans: Use unsalted raw pecans.
• Dried Cranberries: I used sweetened dried cranberries since there isn’t a whole lot of sugar in biscotti. But you’re welcome to use reduced sugar or unsweetened dried cranberries.

Full ingredient list and amounts are in the recipe card below.

How to Make Cranberry Pecan Biscotti

Prep: Preheat oven to 350°F/175°C. Line a baking tray with parchment paper and lightly brush with oil (or spray it with cooking spray).

1. Combine the dry ingredients: Whisk together the all-purpose flour, baking powder, and fine sea salt in a medium sized bowl.
2. Combine the wet ingredients: Cream the unsalted butter and granulated white sugar in a large mixing bowl using an electric hand mixer (or a stand mixer with the paddle attachment). Add the eggs, one at a time, and beat to incorporate. Add the almond and vanilla extracts and mix to combine.
3. Combine dry with wet ingredients: Sift the flour mixture into the bowl and mix until just combined.
4. Fold in add-ins: Fold in the chopped pecans and dried cranberries.

5. Shape and bake: Transfer the dough to the prepared baking tray and shape into a 13-inch long and 3.5-inch wide log. Bake for 30 minutes until lightly golden. Then allow the log to cool for 30-40 minutes.

6. Cut and bake again: Transfer the log to a cutting board and use a serrated knife to cut the log into slices. Arrange the biscotti cut side down on the baking tray, then bake again at 325°F/165°C for 22-25 minutes, turning the pieces over once in between, until lightly golden-brown.

7. Cool and enjoy: Let the biscotti cool for a few minutes on the baking tray, then transfer to a wire rack and cool completely. Then enjoy this Cranberry Pecan Biscotti with a nice hot cup of coffee, tea, or hot chocolate!

Or you can store them in sealed airtight containers in a cool dry area for up to two weeks. Or package them as gifts to send to your loved ones. 🤗

Full detailed instructions are in the recipe card below.

Cook’s Tips and Variations

• Allow the biscotti to cool before slicing the log. If you cut too soon, the log will crumble because it hasn’t had a chance to firm up yet.
• Use other nuts. Pistachios, almonds, hazelnuts, macadamia nuts, etc. would all taste great.
• Use another type of dried fruit. Dried cherries, apricots, pineapple, golden raisins etc. are great options.
• Add chocolate chips. White, milk, semi-sweet, dark, etc.
• Add citrus zest. Adding a teaspoon of lemon or orange zest to the creamed butter and sugar will add an extra zing of fresh flavor to the biscotti.
• Dip the biscotti in chocolate. You can dip these Cranberry Pecan Biscotti in melted white (or milk or dark) chocolate and sprinkle with holiday sprinkles. Melt 8 ounces (226 grams) baking white chocolate or melting wafers over a double boiler or in the microwave in 30 second bursts, stirring in between, until smooth and melted. Then dip the cooled biscotti, one by one, into the chocolate and place them on a parchment paper lined baking tray. Sprinkle with holiday (or regular) sprinkles or sugar crystals if desired. Then refrigerate for 30 minutes at least, or until the chocolate has set. You can package them as gifts by placing a few biscotti in a clear bag and tying a nice ribbon. Or store in sealed airtight containers.

FAQs

More Holiday Sweets & Treats

• Dark and White Chocolate Bark with Mixed Fruits & Nuts
• Spicy Chocolate Bark with Almonds & Candied Ginger
• Chocolate & Butterscotch Chip Cookie Cake
• Chocolate Butterscotch Chip Pecan Cookies
• Or browse the entire Holiday and Desserts recipe collections.

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Cranberry Pecan Biscotti

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★★★★★

5 from 1 review

These Cranberry Pecan Biscotti are wonderfully crispy on the edges and perfectly soft in the center. They’re easy to make, perfect for dunking in coffee or tea, and holiday gifting!

• Author: Lavina
• Prep Time: 10
• Cook Time: 55
• Total Time: 1 hour 5 minutes
• Yield: 16 1x
• Category: Desserts
• Method: Bake
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 TSP Oil (or cooking spray), for greasing
• 270 grams / 2 & ¼ cup Unbleached White All-Purpose Flour
• 1.5 TSP Baking Powder
• ¼ TSP Fine Sea Salt
• 150 grams / ¾ cup granulated White Sugar
• 100 grams / ½ cup Unsalted Butter, softened
• 2 Large Eggs (56–60 grams each)
• 2 TSP Almond Extract
• ½ TSP Vanilla Extract
• ¾ cup unsalted raw Pecans – coarsely chopped
• ½ cup Sweetened Dried Cranberries

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Instructions

1. Prep: Preheat oven to 350°F/175°C. Line a baking tray with parchment paper (nonstick cooking paper) and lightly brush with oil (or spray with cooking spray).
2. Combine the dry ingredients: Whisk together the all-purpose flour, baking powder, and fine sea salt in a medium sized bowl (or measuring cup) until combined well.
3. Combine the wet ingredients: Add the unsalted butter and granulated white sugar into a large mixing bowl. Use an electric hand mixer to beat until combined well and creamy – about 1 minute. Add the eggs, one at a time, and beat to incorporate. Add the almond and vanilla extracts and mix to combine.
4. Combine the dry with wet ingredients: Sift the flour mixture into the mixing bowl and mix on low speed, scraping the sides of the bowl as needed, until just combined.
5. Fold in add-ins: Fold in the chopped pecans and dried cranberries by hand using a rubber spatula.
6. Shape and bake: Transfer the dough to the prepared baking tray and shape into a 13-inch long and 3.5-inch wide log. Bake until lightly golden – about 30-35 minutes. Transfer the tray to a cooling rack and allow to cool for 30-40 minutes. Lower the oven temperature to 325°F/165°C.
7. Cut and bake again: Transfer the log to a cutting board and use a serrated knife to cut ¾-inch thick slices. Arrange the biscotti cut side down on the baking tray, then bake again for 22-25 minutes, removing the pan from the oven and turning the pieces over once after 15 minutes, until lightly golden-brown.
8. Cool and enjoy: Allow the biscotti to cool for minutes, then transfer to a wire rack to cool completely. Store in sealed airtight containers in a cool dry area for up to two weeks, or package as gifts.

Equipment

electric hand mixer

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Almond Extract

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Large Mixing Bowl

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Notes

1. Cooling time is not included in the prep or cook time.
2. Allow the biscotti to cool before slicing the log. If you cut too soon, the log will crumble because it hasn’t had a chance to firm up yet.
3. How long does biscotti stay fresh? They’ll taste the freshest during the first few days after baking them. But they will keep for 1-2 weeks if stored in sealed airtight containers in a cool dry area.
4. Can I freeze biscotti? Once fully cooled, place the baking tray with the biscotti on top in the freezer and freeze until solid. Then wrap each biscotti in cling wrap and transfer to a freezer friendly sealed bag or and airtight container. Freeze for up to three months. Defrost on the counter at room temperature before eating/serving.
5. To add chocolate coating: You can dip the biscotti in melted white (or milk or dark) chocolate and sprinkle with holiday sprinkles. Melt 8 ounces (226 grams) baking white chocolate or melting wafers over a double boiler or in the microwave in 30 second bursts, stirring in between, until smooth and melted. Then dip the cooled biscotti, one by one, into the chocolate and place them on a parchment paper lined baking tray. Sprinkle with holiday (or regular) sprinkles or sugar crystals if desired. Then refrigerate for 30 minutes at least, or until the chocolate has set. You can package them as gifts by placing a few biscotti in a clear bag and tying a nice ribbon. Or store in sealed airtight containers.
6. See “Cook’s Tips and Variations” above if you wish to switch up the flavors.

Nutrition

• Serving Size: 1 biscotti
• Calories: 205
• Sugar: 13.3g
• Sodium: 47.5mg
• Fat: 9.6g
• Saturated Fat: 3.7g
• Unsaturated Fat: 5.3g
• Trans Fat: 0g
• Carbohydrates: 27.7g
• Fiber: 1.2g
• Protein: 3.1g
• Cholesterol: 36.7mg

Keywords: cranberry pecan biscotti, homemade biscotti, cranberry biscotti

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