Crunchy, crisp Cranberry Pecan Biscotti makes a gourmet addition to your morning coffee or a perfect gift for the holidays!
Living in the South brings a lot of perks, weather-wise. We get balmy nights, lush vegetation, and mild winters. Still, there’s nothing like a snowy, silvery winter day. Because we don’t always get that here in the South, I tend to look for other things as holiday hallmarks. These biscotti are good any time of year, but something about the cranberries and pecans screams out Christmas to me. Lingering over a cup of coffee in the morning, really relishing in its warmth in the dark as my day begins, feels cozy and homey and warm and holiday no matter what else is going on.
Cranberry Pecan Biscotti are twice-baked, these are perfect for last-minute holiday gifting and even shipping. The lemon bumps up the flavor without using vanilla, which can be overpowering against these other wintry flavors.
What is Biscotti?
Biscotti are traditional Italian cookies. They are dry and crisp because you bake them twice for a total of 50 minutes. You shape the cookies into a loaf, bake them once, then slice the very hot loaf and bake the cookies for 10 minutes each side. Don’t worry, I will walk you through it! Excellent with coffee or tea, they are often flavored with almond, anise, lemon, or chocolate.
Ingredients for Making Biscotti
AP Flour: I use regular AP flour, but if you make a gluten-free version, let me know how it goes!
Butter: Use unsalted butter so you can control the level of saltiness.
Pecans: Chop your pecans into small pieces. You could also substitute walnuts.
Dried cranberries: Use any brand or a homemade version.
Eggs: Choose eggs that are roughly the same size.
Sugar: White or cane granulated sugar works well here.
Baking powder: A little gives this loaf its rise.
Tips for Making Cranberry Pecan Biscotti
Biscotti are really pretty easy and forgiving cookies. You do not need any special equipment to make these cookies. The hardest part is waiting!
Shape your loaf. How you shape your loaf before the first bake will determine the size and shape of your cookies. Round off the short ends with your hands. Shape the long sides to be neat and straight.
Cool a bit, then cut. You bake the loaf for 30 minutes, then you have to slice it. Stop your timer at this point. Let the loaf cool for a few minutes before slicing. If you need to let it cool a lot more than that, you can! Slice when you can comfortably touch the loaf to cut it.
Use a chef’s knife, not a serrated knife. Using a serrated knife to cut the loaf leads to crumbling in my experience. I have found a quick press down to chop the slice off the loaf is a better bet.
Cool completely before storing. After the Cranberry Pecan Biscotti are totally baked, move them to a cooling rack. Let them completely cool before storing.
How to Store Your Biscotti
Biscotti are super forgiving when it comes to storing.
Freeze them for up to 3 months by wrapping each one in tin foil, then storing them in a freezer bag.
Fridge them in an airtight container for several weeks.
Cookie jar them for up to 3 weeks!
Looking for More Cookie Recipes?
Cranberry Pecan Biscotti
- Mixing bowl
- Hand mixer or spoon
- Cookie sheet
- Cooling racks
- 2 cups AP flour
- 1/2 cup granulated sugar
- 1/4 cup chopped pecans
- 1/4 cup chopped dried cranberries
- 2 eggs
- 4 tablespoons soft unsalted butter
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment or a silicone mat.
- Using a hand mixer, cream the butter and sugar completely in a large bowl until you have a whipped, smooth consistency.
- Add the eggs and completely incorporate them into the mixture.
- In another small bowl, combine the flour, baking powder, and salt.
- Add the flour mixture to the creamy mixture. Completely combine with the hand mixer until smooth.
- Fold in the pecans and cranberries gently with a spoon.
- Now it is time to shape your loaf. Turn out the dough onto the baking sheet. Shape your loaf either into one big loaf or two skinnier loaves. Shape them so the long sides are fairly straight and the short ends are gently rounded.
- Bake at 350 degrees for 30 minutes.
- Remove the pan from the oven. Allow your loaf to cool for several minutes. Do not turn off the oven.
- Cut your loaf into slices about 1/2" to 1" thick with a sharp chef's knife. Lay each slice down flat so one cut side is facing up.
- Bake for 10 minutes.
- Remove the pan from the oven. Flip each cookie over so the other cut side is facing up.
- Bake an additional 10 minutes.
- Remove from oven and carefully move the cookies to the cooling racks. Allow them to cool completely.