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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.