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Thread: Cranberry Pecan Biscotti
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01-20-2013, 10:50 AM #1
- Join Date
- Feb 2011
- Location
- Grafton, Ohio
- Posts
- 49
Cranberry Pecan Biscotti
Prep time 20mins
Cook time 50 mins
Makes approx 30 biscotti
1 3/4 cups all purpose flour, plus more for dusting
1 8.5oz box corn muffin mix
2/3 cup sugar
1 cup dried cranberries
3/4 cup chopped pecans
1/2 teaspoon finely grated lemon zest
3 large eggs
1 teaspoon vanilla extract
Preheat the oven to 350
Whisk the flour, muffin mix, sugar, cranberries, pecans and lemon zest in a large bowl.
Make a well in the center and place the eggs and vanilla in it.
Break up the eggs with a fork, then stir them into the dry ingredients to make a stiff dough.
Knead the dough a few times on a lightly floured work surface until smooth, shape it into a 12" by 3" log.
Place on a baking sheet lined with parchment paper and bake until golden, about 30mins.
Cool on a wire rack.
Using a serrated knife, cut the log crosswise on an angle into thin slices (about 1/4" thick).
Place the slices on a parchment lined baking sheet, and bake until golden. About 20 more mins.
Cool completely.
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