This never-fail Cranberry Pecan Biscotti is a reliable recipe that can be easily adapted to include your favourite nuts, dried fruits and spices. Perfect for morning coffee time!
I’ve made three batches of this Never-Fail Cranberry Pecan Biscotti in the last two weeks.
That’s a lot of biscotti, but fear not, Denis and I didn’t eat it all ourselves. As soon as I found out about The Great Food Blogger Cookie Swap earlier this fall, I signed up to participate. And when I also discovered that they had partnered with Cookies4Kids Cancer, I was even happier that I had decided to take part.
As food bloggers, we all made a donation to this non-profit organization that raises funds for new therapies for pediatric cancer. Our donations were matched by brand partners. We each made 3 dozen cookies, packaged them attractively, included a little note and shipped them to three other food bloggers with whom we had been matched.
And then we checked our mailboxes every day! My first batch of cookies arrived during the last week of November. I was shocked to discover that they were from a blogger who lives just a few miles from my home, in my former neighbourhood!
Korena from Korena In the Kitchen sent me some beautiful (are you ready . . . ) pistachio biscotti! I was also the lucky recipient of yummy Vegan Snickerdoodles from Lisa, The Viet Vegan in Mississauga and a fabulous assortment of Brown Sugar Cookies from Allison from the Bacon Eating Jewish Vegetarian in Montreal.
Biscotti has been one of my favourite holiday treats for years. I mean, who doesn’t love dipping a cookie into their morning coffee? The best way to start the day! It’s a cookie, but it’s not overly sweet, which suits me just fine.
I used a basic biscotti dough recipe from Canadian Living that I’ve relied on for years. It hasn’t failed me yet, and it’s easy to adapt. This year, besides the Cranberry Pecan biscotti, I also made a batch of Cherry Chocolate for my friends who can’t tolerate nuts in their diet.
How to make biscotti
Making biscotti requires two steps: mixing and baking the dough, then slicing and baking it for a second time, until it is almost dry.
How long will this Cranberry Pecan Biscotti keep?
Biscotti cookies keep well and will stay fresh for two weeks or more.
It’s fun and easy to vary the flavours, just by substituting different nuts, dried fruit and spices. Dip them in chocolate, or drizzle them with caramel.
Create your own recipe and share some biscotti with your friends, co-workers or neighbours! Biscotti makes a great gift because you can make it ahead of time and it will stay fresh. This recipe will make 48 pieces, enough for 4 or more gifts!
A basic biscotti recipe that consistently turns out perfectly. Add your choice of nuts and dried fruit to make this Never-Fail Cranberry Pecan Biscotti.
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup finely chopped pecans
- 1 cup finely chopped dried cranberries
- 2 tsp lemon zest finely grated
- 1 tsp egg white, beaten with 2 water (for brushing top of dough)
- 1/2 cup powdered sugar
- 1 tbsp lemon juice (or just enough to make a spreadable consistency.
- Heat oven to 325°F.
- In a large bowl, beat butter with sugar until fluffy.
- Beat in eggs, 1 at a time.
- Beat in vanilla.
- In a medium bow, whisk together flour, baking powder and salt. Stir into butter mixture in 2 additions, until just combined.
- Add the pecans, cranberries and lemon zest.
- Form into a ball by pressing together with your hands. It may look like it is too dry and crumbly, but it comes together once you press it together.
- Transfer to a lightly floured board. Divide in half and form into two logs, 12 inches long. Place on ungreased baking sheet. Brush with egg white.
- Bake at 325°F for 35 minutes.
- Remove from oven and let cool for 15 minutes.
- With a sharp knife, slice the logs into 1/2 inch slices on a slight diagonal.
- Stand the slices upright on the baking sheet, spaced slightly apart.
- Reduce oven heat to 300°F and bake for an additional 30 minutes. Cookies will be slightly soft in the center but will harden as they cool.
- Cool completely, then drizzle with lemon glaze. Let glaze harden completely before storing in airtight containers or packaging as gifts.
For a flavour variation, substitute 2 teaspoons cinnamon for the lemon zest.
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Priscilla says
Absolutely gorgeous and professional flavor. Perfect balance of cranberries and pecans and the lemon zest adds a subtle brightness to it.
On my second batch I had an easier time and less crumbling by cutting it into bars after ten minutes, not fifteen. Just my experience.
Don’t change a thing. This is perfection.
Well done sweetie.
These will be a regular item at my teenage daughters sidewalk cafe. Our customers have loved them!
Flavour & Savour says
Thanks Priscilla!
So glad you enjoyed them. They’re a favourite in our home, too. Thanks for stopping by.
Priscilla says
Just had a customer order fifteen!!! I guess he loves them too! xo
Priscilla says
I made these a couple weeks ago as the recipe is here… cran pecan and they were amazing!!! I made them again for the second time today, after using a different gals recipe (EPIC FAIL) for my last batch of an almond biscotti recipe. I didn’t think to just substitute and use this already perfect recipe! Silly girl!
I only used toasted almonds (no fruit or zest, just vanilla) and dipped them in chocolate with more toasted almonds.
They are HEAVENLY!
Keep this recipe as a good all around biscotti base recipe. It’s just amazing and our customers at the cafe’ really adore them. We live in Mexico and can’t get biscotti here!
Thanks again!
Flavour & Savour says
Thanks Priscilla! Agreed–this is a good all round biscotti base recipe that you can add different dried fruit and nuts too. No biscotti in Mexico?? Oh well–remember, you have all that fabulous sunshine 🙂
Priscilla says
Ha! Indeed we do!!!!!! xoxo
Suvidha says
Could you please suggest a substitution for the nuts. I would like to make a couple of different varieties but they need to be nut free. Thank you very much!
Flavour & Savour says
The nuts are optional. You can just leave them out if you like. I just made a batch with toffee bits and chocolate and I added a teaspoon of instant espresso powder. If you like candied ginger, it’s good with chocolate, too. Just finely chop it and add it to the batter as you would any dried fruit. Hope this helps!
Suvidha says
Thanks so much!
Suvidha says
Thank you!
Bonnie says
Maybe it’s late and I’m tired, but I don’t see instructions for putting in the cranberries/pecans. I assume you put them in after you make the batter…? I wish I realized this before starting….
Flavour & Savour says
Hi Bonnie,
The cranberries, pecans and lemon zest should be added to the batter before forming into logs and baking. I’ve corrected the recipe to make this more clear. My most humble apologies! How frustrating for you!
Jim Darling says
I have made this recipe many times. It is delicious. I sent a box to my Aunt in New Jersey and she loved it. I have changed things and the result is still awesome. Cherry Almond…Double Chocolate Almond and the latest Pumpkin Pecan. Thanks for a great, easy recipe.
Flavour & Savour says
You’re welcome! Those sound like awesome flavour combinations!
JennyHeazell says
How long will they keep if put in gift tins?
Flavour & Savour says
Hi Jenny,
Because biscotti are baked twice, they have little moisture in them, so they keep for a long time. Store them at room temperature in an airtight tin and they will keep for a few weeks. Happy baking!