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Friday, October 3, 2014

Cranberry/Pecan Bliscotti

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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Cranberry/Pecan  Biscotti


3/4 cup sugar
2  eggs
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

Notes:  ©WHStoneman

Yield: 24 servings

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017