Cranberry Pecan Biscotti

Indulge yourself in a little sweet treats with this Cranberry Pecan Biscotti recipe!

Serves 6-8 l Prep Time 20 minutes l Cooking Time 40 minutes



100g castor sugar

90g melted butter

1 tsp grated lemon peel

2 tbsp lemon juice

1/2 tsp vanilla essence

3 eggs

1/4 tsp salt

280g bread flour

1 tsp baking powder

1/2 tsp bicarbonate soda

80g cranberries

50g chopped pecans



- Whisk eggs and sugar till light. Add in lemon juice, lemon peel and vanilla. Add in sieved dry ingredients and melted butter, mix well.

- Fold in the pecans and cranberries, mix well again. Place batter onto a tray lined with silicon paper.

- Shape dough into a big log about 29-30 cm lengthband about 5 cm width.

- Bake at 170ûC for about 25-30 minutes. Let it cool for about 10 minutes, then cut into slices of about 1cm thickness. Bake the slices again for about 8-10 minutes at 160-170ûC.

- Let it cool completely before storing them in an airtight jar.



- To work the sticky dough with some ease, lightly wet your hands with a splash of water. A drop of vegetable oil rubbed on your hands works well too.

- To give the outside of the cookies a nice sheen, brush the logs of dough with a beaten egg.

- Use a serrated knife or a bread knife in a sawing motion to get clean slices.