Cranberry Pecan Biscotti
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
- 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).
- 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.
- 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.
- 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.
- Fold in add-ins: Fold in the chopped pecans and dried cranberries by hand using a rubber spatula.
- 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.
- 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.
- 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.
- Cooling time is not included in the prep or cook time.
- 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.
- 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.
- 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.
- 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.
- See “Cook’s Tips and Variations” above if you wish to switch up the flavors.
- 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