Cranberry/Pecan Biscotti

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

Cookies

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

container.

Notes:  ©WHStoneman

Yield: 24 servings

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