Ingredients

  • ½ orange
  • 3 large eggs
  • 200 grams sugar, caster
  • 1 teaspoon vanilla
  • 3 tablespoons butter, unsalted melted
  • 3 ¾ cups flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 7 ounces dried cranberries
  • 1 ¼ cups pecans coarsely chopped

Directions

1. Preheat oven to 350*F/175*C/GM 4. Butter a large baking sheet.
2. Cut orange half into chunks (including peel, discard seeds) and in a food processor purée until smooth. In a large bowl with an electric mixer beat together eggs and sugar until light and creamy. Add 1/2 cup orange purée and vanilla and beat until fluffy, about 5 minutes. Add butter, flour, baking powder, baking soda, and salt and stir until just combined. Stir in cranberries and pecans until combined well.
3. On baking sheet roughly shape dough into 3 long mounds. With wet hands pat and form mounds into 3 slightly flattened 12-inch logs, about 2 1/2 inches wide. Bake logs in middle of oven 30 minutes, or until golden. Cool logs on sheet on a rack 10 minutes and tranfer to a cutting board. With a serrated knife, cut logs crosswise into 1/2" thick slices. Arrange slices, cut sides down, on 2 baking sheets and bake in upper and lower thirds of oven 12-15 minutes, or until golden. Rotate sheets half way through baking. Transfer biscotti to racks and cool.
4. Biscotti keep in an airtight container at room temperature 1 week or frozen in sealable plastic bags 4 months.

Notes
Serving Ideas:Original serves 24/72 biscotti.


Categories
Cookies
Keywords
Cookies
MacGourmet downloadOrange Cranberry Pecan Biscotti. To import, drag image to your MacGourmet recipe box.