Home Recipes Biscotti with U.S. Pecans and Dried Cranberries

Biscotti with U.S. Pecans and Dried Cranberries

Sweet, Italian crunchiness can be described in one word: Biscotti. This recipe creates a special version with pecans and dried cranberries.

280 g	flour
2 tsp.	baking powder
1 tbsp.	cinnamon
½ tbsp.	vanilla salt
150 g	sugar
75 g	pecans, roughly chopped
60 g	dried cranberries, roughly chopped
100 g	vegetable oil
100 g	apple puree
2 tbsp.	vanilla extract
	zest from an organic orange
50 ml	juice from the organic orange
	For the Cinnamon & sugar to sprinkle
70 g	sugar
1 tbsp.	cinnamon

Step 1
Preheat the oven at 175°C. Line baking trays with baking paper. Mix all dry ingredients, including pecans and dried cranberries. Whip vegetable oil with apple puree, vanilla, orange zest and orange juice.
Step 2
Mix the liquid ingredients with the dry ingredients. Form 2 loaves directly at the baking tray and bake for 25 minutes, cool for 25 minutes.
Step 3
Reduce oven temperature to 140°C. Cut the biscotti in slices and sprinkle the cut surface with cinnamon & sugar.
Step 4
Bake for another 20 minutes until the biscotti are dry and have taken on some color.
Step 5
Let them cool down completely before packing.

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