Pam

Pecan Cranberry Biscotti

My go-to Passover Mandelbrot is my Almond Chocolate Chip recipe. I don’t remember a Passover when we didn’t have a batch to nosh on during the holiday. But at some point, I got a little more creative and adapted my recipes to include different flavour combinations.

This version replaces the almonds, chocolate chips, and cinnamon with pecans, dried cranberries, and orange. This is a great flavour combination and these are the perfect thing to end dinner with a cup of tea or for a snack mid-day.

Pecan Cranberry Biscotti

Pecan, cranberry and orange are an outstanding flavour combination. Makes approximately 24.


Ingredients

  • 3 large eggs
  • 1 cup oil
  • 1 tsp. vanilla extract
  • 8 oz / 225 grams granulated sugar (1 cup)
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • zest from one large orange, finely grated
  • 1 1/2 oz / 40 grams potato starch (1/4 cup)
  • 8 1/2 oz / 265 grams cake meal (2 cups)
  • 5 1/2 oz / 155 grams pecans, lightly toasted and coarsely ground (1 1/2 cups)
  • 4 oz / 115 grams dried cranberries (1/2 cup)

Directions

  1. Preheat your oven to 350ºF / 205°C.
  2. Use a stand mixer with a paddle attachment to combine the eggs, oil, sugar and vanilla. Add the baking powder, salt and orange zest and mix well.
  3. Add the potato starch, cake meal, and pecans. Run the machine on low until all of the ingredients combine and form a soft dough. Add the cranberries and mix through.
  4. Let the dough rest for 5-10 minutes. The dough will be soft, but after resting it should firm up enough to form.
  5. On a baking sheet lined with parchment paper, divide the dough in half and form two logs, approximately 3×12-inch. If the dough is too sticky to work with, dust your hands lightly with cake meal.
  6. Bake for 15 minutes, turn the tray and bake another 15 minutes, or until the logs lose the shine they had when they went into the oven, has firmed up and turned golden brown.Remove from the oven and let cool.
  7. Reduce the oven temperature to 200°F / 95°C.
  8. When the logs are cooled, carefully transfer to a cutting board and slice the logs into pieces, about 1/2-inch thick. Arrange the pieces upright on the cookie sheet so there is space between each cookie and return to the oven.
  9. Bake for an additional 35-40 minutes, until dry.
  10. Cool completely and store in an airtight container on the counter for up to a week or freeze.

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