I found a recipe on Martha's website for Pecan Cranberry biscotti and since the Holiday is right around the corner, I thought that would be perfect.
Ingredients (Found on Marthastewart.com)
1 1/2 cups pecan halves, toasted (half of them finely chopped, the rest left whole)
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
In one bowl add the dry ingredients and mix well. Mix the eggs, yolks and vanilla well together and add the dry ingredients. Mix well until the dough is sticky. Then add the cranberries and nuts. Knead the dough slightly and shape as a long flat log. Then place the log gently on a prepared baking sheet. I used a baking sheet lined with parchment, but a greased baking sheet would work too. Bake in a 350 degree over for around 25-30 minutes, until golden brown.
Let it cool a few minutes, so you can handle it. Reduce the over to 275 degrees.
Once the log has cooled, you want to slice the log on diagonal into 1/2 inch thick slices. Place on the pan again, now with the cut side down. Bake another 20 minutes.
After 20 minutes you want to turn every single biscotti, so the other side can be toasted too. Bake the other side another 20 minutes.
While they cool on a wire rack, you want to make yourself a nice steamy hot cup of cafe latte, cappuccino or whatever coffee you best like! Take your freshbaked biscotti and dip it on the coffee and enjoy!
