Best 3 Cranberry Pecan Biscotti Recipes

Indulge in the delightful symphony of flavors with these Cranberry Pecan Biscotti, a classic Italian treat that combines the tangy sweetness of cranberries, the nutty crunch of pecans, and a hint of warm spices. These crispy twice-baked cookies are perfect for dunking in your favorite warm beverage or enjoying as a sweet snack.

Also, explore the culinary wonders of our curated collection of biscotti recipes. From the traditional almond biscotti to the decadent chocolate-dipped varieties, each recipe promises a unique taste adventure. Discover the secrets of creating perfectly crisp biscotti with our detailed instructions and helpful tips.

Let's cook with our recipes!

PECAN-CRANBERRY BISCOTTI

Pecan-Cranberry Biscotti image

Pecans work well in this recipe, but you can substitute your favorite nut.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 24

Number Of Ingredients 10

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

Steps:

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.

CRANBERRY PECAN BISCOTTI

Cranberry Pecan Biscotti image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield about 30 biscotti

Number Of Ingredients 8

Ingredients

1 3/4 cups all-purpose flour, plus more for dusting
1 8.5-ounce 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

Steps:

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 into a 12-by-3-inch log. Place on a baking sheet lined with parchment paper and bake until golden, about 30 minutes. Cool on a wire rack.
Using a serrated knife, cut the log crosswise on an angle into thin slices (about 1/4-inch thick). Place the slices on the parchment-lined baking sheet and bake until golden, about 20 more minutes. Cool completely.

CRANBERRY & PECAN BISCOTTI

Cranberry & Pecan Biscotti image

Simple Italian cookie, can be made with any dried fruit and any nuts...get creative and enjoy

Provided by Monika Rosales

Categories Cookies

Time 1h5m

Number Of Ingredients 10

Ingredients

1 stick butter, room temperature
1 eggs, room temperature
1 c sugar
3 c flour, sifted
1 tsp baking powder
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 c dried cranberries
1/2 c chopped pecans
pinch salt

Steps:

1. in a bowl cream together sugar and butter, add in eggs (1 at a time) add in the extracts
2. in a separate bowl, sift the flour, baking powder & salt
3. add the dry to the wet and combine well, add in the berries and nuts.
4. preheat oven to 325 degrees
5. line a cookie tray lined with parchment paper.
6. on a lightly floured surface, place the dough and divide in 2, make into logs and place on the cookie sheet, bake for 30 mins.
7. take out, let cool 30 mins, then slice and place side up and bake 20 mins.

Tips:

Use fresh cranberries. Fresh cranberries have a tart and juicy flavor that will make your biscotti more flavorful.
Chop the cranberries finely. This will help them distribute evenly throughout the biscotti.
Toast the pecans. Toasting the pecans will bring out their flavor and make them more crunchy.
Don't overmix the dough. Overmixing the dough will make the biscotti tough.
Chill the dough before baking. Chilling the dough will make it easier to handle and will also help the biscotti hold their shape.
Bake the biscotti until they are golden brown. This will ensure that they are cooked through.
Let the biscotti cool completely before slicing. This will help them hold their shape.
Store the biscotti in an airtight container. This will help them stay fresh for up to 2 weeks.

Conclusion:

Cranberry pecan biscotti are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. They are also a great gift for friends and family. With their tart and juicy cranberries, crunchy pecans, and sweet and nutty flavor, these biscotti are sure to be a hit. So next time you are looking for a delicious and festive treat, give cranberry pecan biscotti a try. You won't be disappointed!