Cranberry Pecan Biscotti
Votes: 3
Time: 1 hour 30 min.
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 116, total fat 4 G., saturated fats 1 G., proteins 2 G., carbohydrates 19 G., fiber 1 G., cholesterol 19 mg, sodium 97 mg, sugar 7 G.
Calories 116, total fat 4 G., saturated fats 1 G., proteins 2 G., carbohydrates 19 G., fiber 1 G., cholesterol 19 mg, sodium 97 mg, sugar 7 G.
Sweet and tart cranberries and rich pecans complement each other harmoniously in these simple cookies, perfect for both holidays and everyday use. Traditional biscotti are dry, crisp cookies perfect for dipping in tea or coffee. They keep well in a jar, so make ahead to ensure you'll have plenty to last.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 3/4 cups premium flour + extra for dusting
- 1 package (230 g) of dry corn muffin mix
- 2/3 cup sugar
- 1 cup dried cranberries
- 3/4 tbsp. chopped pecans
- 0.5 tsp finely grated lemon zest
- 3 large eggs
- 1 tsp vanilla extract
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Recipes with similar ingredients: corn flour, pecans, lemon zest, eggs, dried cranberries
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a large bowl, combine the flour, muffin mix, sugar, cranberries, pecans, and lemon zest. Make a well in the center and add the eggs and vanilla extract. Crack the eggs with a fork, then stir them into the flour to form a stiff dough.
- Knead the dough several times on a lightly floured work surface until smooth; shape into a 30x7 cm loaf. Place on a parchment-lined baking sheet and bake until golden brown, about 30 minutes. Cool on a wire rack.
- Using a serrated knife, slice the log diagonally into thin slices (about 0.5 cm thick). Place the slices on a parchment-lined baking sheet and bake until golden brown, about 20 minutes more. Let the cookies cool completely.
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