Tuesday, December 14, 2021

Pecan cranberry biscotti

'Tis the season. It seems that every year during the holiday season I make some biscotti. This year I added dried cranberries and pecans to the basic recipe that I've been using for years (originally an almond biscotti).

Pecan and cranberry biscotti.

The process is simple. I mixed the ingredients together (flour, eggs, vanilla, sugar, berries, and nuts), formed the dough into two logs and baked them at low temperature until done. Then, after letting them cool a little, I sliced the logs into individual cookies and toasted them in the oven at a lower temperature. This batch didn't spread out as much as I expected, so the cookies are smaller than normal. But they still taste good.


  1. I love biscotti. Paula, Frank’s daughter, used to make them and they were delicious. They were crunchy, but not too hard.

  2. The only place I tend to see biscotti here is at Starbucks and never my favorite, cranberry pecan! Save some for me!

  3. Glad you're getting a booster! The biscotti looks yummy.

  4. You had me at "cranberries". Yum.

  5. chm, I've had some that were hard as rocks. Tooth busters! Those are best for dunking in coffee. Or wine. ;)

    mitch, hurry, they're going fast! Wait... I can make more.

    evelyn, me too!

    emm, :)


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