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pecan cranberry biscotti.....YUM!!!!

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I got this recipe from a friend, who when one day, I went into her home and she had biscotti laying around EVERYwhere!  I took a bite and was smitten.  She graciously gave me a bag to take home and i took it along our trip to Tennessee for Christmas.  I had to fight for every piece I wanted...the kids LOVED it, too.  it has become a holiday tradition and favorite.  its a lot of work, but soooo worth it!  i make a quadruple batch, freeze most of it and give it in mugs to the kids' teachers--ok, what we don't eat first.  it is so yummy in coffee, but as you can read below, really, REALLY yummy in hot chocolate which you can find an amazing recipe here :)  .  when my friend sent the recipe to me, she included her own notes, which i have posted below the recipe with my additions.  ENJOY!!!

Pecan cranberry biscotti

Makes 24

  • 1 1/2 cups pecan halves, toasted
  • 1 teaspoon baking powder
  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups Sugar
  • 1/8 teaspoon salt
  • 3 large eggs
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup dried cranberries
  • Zest of 1 lemon--I have used orange it is just as good.  neither one overpowers the cranberries or pecans.

Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside.

In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest.

Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees.

On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.

SIDE NOTES:
  1. this is not worth making in a single batch. I usually make a quadruple
  2. it will burn out most hand mixers. I would tread very carefully, turning it on and off smelling for the smell of burning motor. I do not trust it for my Kitchenaid stand mixer. It could probably handle it, but if not, I am out a bunch of money. It is beyond sticky. The only liquid is eggs and some of those are only yolks.  note from me:  I use my Bosch mixer and it works very well.
  3. Do not forget to toast the pecans. There are very few ingredients and each one is very important to the taste and the difference betweentoasted pecans and non toasted pecans is amazing.
  4. when you cut them into strips there are end pieces that I do not toast and my girls think they  are better than the toasted ones. They are cooked, but not toasted.
  5. they are even better in hot chocolate than coffee in my opinion. yep
  6. About 6 pieces and 2 individual bags of gourmet hot chocolate mix are a great teacher present.