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Pecan-Cranberry Biscotti
Recipe Summary
Yield: Makes 24
Ingredients
Ingredient Checklist
1 1/2 cups pecan halves, toasted
1 teaspoon baking powder
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup dried cranberries
Zest of 1 lemon
Gallery
Pecan-Cranberry Biscotti
Recipe Summary
Yield: Makes 24
Gallery
Pecan-Cranberry Biscotti
Pecan-Cranberry Biscotti
Pecan-Cranberry Biscotti
Recipe Summary
Yield: Makes 24
Recipe Summary
Yield: Makes 24
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- 1 1/2 cups pecan halves, toasted
- 1 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1/8 teaspoon salt
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup dried cranberries
- Zest of 1 lemon
Directions
Heat oven to 350 degrees. 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 degrees.
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.
Reviews (11)
Add Rating & Review
106 Ratings
5 star values:
25
4 star values:
13
3 star values:
44
2 star values:
23
1 star values:
1
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Reviews (11)
Add Rating & Review
106 Ratings
5 star values:
25
4 star values:
13
3 star values:
44
2 star values:
23
1 star values:
1
Add Rating & Review
106 Ratings
5 star values:
25
4 star values:
13
3 star values:
44
2 star values:
23
1 star values:
1
106 Ratings
5 star values:
25
4 star values:
13
3 star values:
44
2 star values:
23
1 star values:
1
106 Ratings
5 star values:
25
4 star values:
13
3 star values:
44
2 star values:
23
1 star values:
1
- 5 star values:
- 25
- 4 star values:
- 13
- 3 star values:
- 44
- 2 star values:
- 23
- 1 star values:
- 1
Martha Stewart Member
Rating: 5.0 stars
02/23/2020
This has been my go-to biscotti recipe since the first time I saw it in the magazine over 20 years ago. Easy, and everyone always loves them.
Martha Stewart Member
Rating: Unrated
11/13/2019
This is my go to Biscotti Recipe. It’s the best of the best. I made it in 1996, and I still bake it today. I compare all biscotti to this recipe. Thank you Martha
Martha Stewart Member
Rating: 5 stars
08/05/2019
Recipe worked perfectly. Because of the additional egg yolks the dough is sticky, but adding a smidge of flour helps with forming the logs. Delicious, well baked, and not too soft in. The middle like some recipes I’ve baked.
Martha Stewart Member
Rating: Unrated
02/04/2014
Delicious, easy to make. I coated the bottoms with bittersweet chocolate, they were a big hit. Going to make another with orange zest this time.
Martha Stewart Member
Rating: 2 stars
01/14/2012
Way too sweet and even after I only used a cup of sugar.
Martha Stewart Member
Rating: Unrated
10/27/2011
Just great--I made a batch of these and substituted ground hazelnuts with fantastic results. Going to make another batch just now and I'm going to try using frozen blueberries. Very adaptable, easy recipe.
Martha Stewart Member
Rating: Unrated
09/24/2011
I made these biscotti twice in one week, the whole family loved them. I will make them again shortly, they are really good.. I've started my Christmas baking, and these will freeze nicely. thanks..
Martha Stewart Member
Rating: Unrated
04/20/2010
This is a lovely recipe. Addition of whole wheat flour to the nuts in this biscotti make for a yummy nutty treat. So perfect with morning coffee treat!
Martha Stewart Member
Rating: Unrated
07/01/2008
I did not have pecans once and used pistachuio's and have been hooked ever since. I think they add more flavor and contrast to the cranberries.
Martha Stewart Member
Rating: Unrated
06/23/2008
I was always afraid to make biscotti, thought it was too hard to do. However, this was a very easy recipe to follow and the outcome was delicious biscotti. Now I am hooked and will find other biscotti recipes. What great gifts they will make year round.
Martha Stewart Member
Rating: Unrated
04/03/2008
This is an outstanding recipe. I've had many requests for these biscotti, especially at Christmas. This recipe is very easy to prepare and always delicious. I make it with whole wheat pastry flour (freshly ground) instead of the all-purpose flour and no one knows the difference!
Martha Stewart Member
Rating: Unrated
11/25/2007
This a favorite of mine for the last 5 years or so, ALWAYS a hit ! I did change one thing I used orange zest instead and boy is this a yummy recipe!!!!
Martha Stewart Member
Rating: 5.0 stars
02/23/2020
This has been my go-to biscotti recipe since the first time I saw it in the magazine over 20 years ago. Easy, and everyone always loves them.
Rating: 5.0 stars
Rating: Unrated
11/13/2019
This is my go to Biscotti Recipe. It’s the best of the best. I made it in 1996, and I still bake it today. I compare all biscotti to this recipe. Thank you Martha
Rating: Unrated
Rating: 5 stars
08/05/2019
Recipe worked perfectly. Because of the additional egg yolks the dough is sticky, but adding a smidge of flour helps with forming the logs. Delicious, well baked, and not too soft in. The middle like some recipes I’ve baked.
Rating: 5 stars
Rating: Unrated
02/04/2014
Delicious, easy to make. I coated the bottoms with bittersweet chocolate, they were a big hit. Going to make another with orange zest this time.
Rating: 2 stars
01/14/2012
Way too sweet and even after I only used a cup of sugar.
Rating: 2 stars
Rating: Unrated
10/27/2011
Just great--I made a batch of these and substituted ground hazelnuts with fantastic results. Going to make another batch just now and I'm going to try using frozen blueberries. Very adaptable, easy recipe.
Rating: Unrated
09/24/2011
I made these biscotti twice in one week, the whole family loved them. I will make them again shortly, they are really good.. I've started my Christmas baking, and these will freeze nicely. thanks..
Rating: Unrated
04/20/2010
This is a lovely recipe. Addition of whole wheat flour to the nuts in this biscotti make for a yummy nutty treat. So perfect with morning coffee treat!
Rating: Unrated
07/01/2008
I did not have pecans once and used pistachuio's and have been hooked ever since. I think they add more flavor and contrast to the cranberries.
Rating: Unrated
06/23/2008
I was always afraid to make biscotti, thought it was too hard to do. However, this was a very easy recipe to follow and the outcome was delicious biscotti. Now I am hooked and will find other biscotti recipes. What great gifts they will make year round.
Rating: Unrated
04/03/2008
This is an outstanding recipe. I've had many requests for these biscotti, especially at Christmas. This recipe is very easy to prepare and always delicious. I make it with whole wheat pastry flour (freshly ground) instead of the all-purpose flour and no one knows the difference!
Rating: Unrated
11/25/2007
This a favorite of mine for the last 5 years or so, ALWAYS a hit ! I did change one thing I used orange zest instead and boy is this a yummy recipe!!!!
All Reviews for Pecan-Cranberry Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pecan-Cranberry Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
