Cranberry Pecan Biscotti

Cranberry-Pecan Biscotti

Listen up folks! It is a scientific fact that a beverage, whether it be coffee, tea, hot chocolate or milk, needs the perfect dunking cooking to go with it.

I took a poll among my friends with the question “would you rather have a graham cracker, a snickerdoodle, or cranberry pecan biscotti with your favorite beverage”? Don’t ever let it be said that I’m afraid to ask the hard questions! Biscotti was the overwhelming winner. Although I have a sneaky suspicion that a frosted cinnamon roll would not be unwelcome either.

The winner….biscotti!

These are very gentle biscotti; they are not going to fall apart and leave crumbs in the bottom of your cup or glass. They are gently spiced with cinnamon and cloves, and they are made with whole wheat flour, so they are good for you. In addition there’s the cranberries adding their vitamin C. and chopped pecans for some added crunch. These are as much a cookie as they are a tiny package of warmth and comfort in the middle of what was this winter’s coldest temperatures.

Ahem, excuse me, but I wrote this over a month ago when it was still winter around here. Don’t be misled, these are great any ole time you feel like having a cookie to munch on.

CRANBERRY PECAN BISCOTTI

Yield: Makes about 2 1/2 dozen biscotti

Ingredients:

1 cup sugar
1/2 cup butter, softened
2 eggs
1 tsp. vanilla extract
2 cup whole wheat flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground cloves
2/3 cup chopped pecans
3/4 cup dried cranberries

Directions:

1. Preheat oven to 325*F. Line a baking sheet with parchment paper, or Silpat liner.

2. In the large bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, then the vanilla.

Start by creaming the butter and sugar.

3. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon and cloves. Add to creamed mixture in several additions. If mixture becomes too thick, stir in the remainder of the flour mixture.

4. Stir in the nuts and cranberries.

5. Divide the dough in half and form 2 logs on the baking sheet. (approximately 1/2″ x 2″ wide).

Form dough into 2 “logs” on baking sheet.

6. Bake at 325*F. for 25 minutes, until light golden brown.

7. Remove from oven and cool for 5 minutes. Slice into 1/2″-thick slices. Lay on their sides. Bake about 10 minutes longer, turning over after 5 minutes.

These biscotti may not seem crisp enough, but as they cool they become crisper, so do not over bake them.