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.
This post may contain affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The commission is paid by the third party, not by you. I am a participant in the Amazon Services LLC Associates Program. It’s an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.