My good friend Pat turned me on to this biscotti recipe and I did make a few changes. The original recipe called for pepitas and dried cranberries. I am not a fan of pepitas, aka pumpkin seeds so I changed the recipe to include chopped pecans. This recipe turned out so good and I will make this for the holiday season also. It is easy and you probably have all the ingredients in your pantry!
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3/4 cup sugar
1/4 cup canola oil
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup pecans; finely chopped
1/2 cup Crasins
In a small bowl, beat the sugar, eggs, oil and extracts. Combine the flour,
baking powder and salt; gradually add to sugar mixture and mix well. Stir
in pecans and Crasins (dough will be sticky).
Divide dough in half; place on a baking sheet coated with cooking spray.
With lightly floured hands, shape each portion into a 12-in. x 2-in.
rectangle. Bake at 350° for 25-30 minutes or until golden brown.
Carefully remove to wire racks; cool for 10 minutes. Transfer to a cutting
board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut
side down on ungreased baking sheets.
Bake for 5 minutes or until firm. Turn and bake 5-10 minutes longer or
until lightly browned. Remove to wire racks to cool. Store in an airtight
Yield: 24 servings
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