Cranberry Pecan Biscotti is loaded with chopped pecans and dried cranberries with that classic biscotti crunch. A perfect treat to enjoy any time of day and the best cookie to bake and share for the holidays!
Biscotti is just the most delightful crunchy treat and this Cranberry Pecan Biscotti might be my favorite. My Chocolate Chip Biscotti is pretty dang amazing but lately I can’t get enough of the cranberry and pecan combo.
We’ve had many, many debates over crunchy versus chewy cookies at our house. While I do love a soft and chewy cookie biscotti is where it is at. It is just so good with my morning coffee.
I am featuring Choctaw Farms Pecans in this recipe. I was provided with a sample for recipe development purposes, but I was not compensated. All thoughts and opinions are my own.
Did you know that Oklahoma has a huge pecan crop? I love that we can get locally raised pecans throughout the year and I was pretty thrilled to try these locally raised pecans from Choctaw Farms. They were fresh, flavorful and oh so delicious.
I could have devoured the entire bag in one sitting but I decided I really needed a batch of biscotti. I have been meaning to share this Cranberry Pecan Biscotti recipe with you for a year now! Procrastination is my middle name.
We have quite a few pecan trees on the ranch, but you know what? We are only getting a handful of pecans by the time they are ready. I’m not sure if it’s the squirrels, the birds or some other critters getting them before I do! Luckily the folks at Choctaw Farms have it figured out so I can get plenty for my baking projects!
Biscotti is my favorite cookie to bake and share for the holidays. I make huge batches of my Chocolate Chip Biscotti and this year I am adding in a few batches of my Lemon Pistachio Biscotti. Biscotti is a sturdy cookie that is perfect for shipping to friends and relatives that live too far away for hand delivery.
I’ve baked a few batches of biscotti lately and mailed them to my folks and also a batch to my nephew, who just welcomed his first sweet little girl last week. I’m a great-aunt! Congratulations Garrett & Morgan!
I just pack the biscotti in zip top baggies and then wrap them in a little bubble wrap when I put them in the box. It works like a charm. Lots of cookies seem to lose their freshness after a couple of days but biscotti stays crunchy and fresh tasting for weeks.
They key to that crunchy goodness comes from baking the biscotti twice. It is an extra step beyond your average cookie recipe but they are totally worth it! First you shape the dough into small loaves and bake it.
I’ve had emails and comments from readers that sometimes the dough is a little sticky when you go to shape it. I just dust it with a tiny bit of flour and it works like a charm.
Next, let it cool, slice it thinly and bake it again, flipping it half way through. The flavor combinations are endless and you know I do love to experiment! If you have any combinations you would like to see, leave me a comment or send me an email. I love hearing from readers!
My kids love to dunk biscotti in a tall glass of milk, it’s also pretty fantastic dunked in coffee if you are a cookie dunker. Biscotti isn’t overly sweet and I could just munch on them any time of day. It’s hard to pass the cookie jar without grabbing one or two.
Since biscotti is so good for the holidays, I made this into a big, double batch.You can totally make half the recipe if you want. I’ve made it successfully both ways.
WATCH THE VIDEO: HOW TO MAKE BISCOTTI:
- 1 cup softened butter
- 2 cups brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 5 cups all purpose flour
- 1 tablespoon + 1 teaspoons baking powder
- 1 teaspoon salt
- 1 cup chopped dried cranberries
- 1 cup chopped pecans
- Preheat oven to 350 degrees.
- Add butter and brown sugar to a mixer bowl. Beat at medium speed 1 minute. Add eggs and vanilla, mixing until combined, about 1 minute. Add flour, baking powder and salt, mix until well combined. Fold in cranberries and pecans.
- Shape into 4 10" x 2" logs and place on lined or greased baking sheets.
- Bake 22 to 25 minutes. Remove from oven and allow to cool 30 minutes.
- Lower oven temperature to 300 degrees.
- Slice logs into about ½ inch slices and place on cookie sheet. Each log will make about 18 slices. Bake 15 minutes. Flip slices over and bake an additional 15 minutes.
- Remove to a wire rack to cool. Store in an airtight container.