Go Back
Biscotti cookies on a wooden cutting board and on the table

Cranberry Pecan Biscotti

Prep Time 10 mins
Cook Time 50 mins
Course Breakfast, Dessert, Snack
Cuisine Italian


  • 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.