Cranberry Pecan Biscotti

Biscotti!!  Finally!  It’s about time I posted a biscotti recipe.  I figured it wasn’t quite right to have a blog called “Hottie Biscotti” without at least one biscotti recipe.  


Last week, I found myself rummaging in my pantry and cabinets for something to bake.  I found some cranberries and a bag of pecans.  So, the search began for a biscotti recipe.  I found this on, a site I had never been to.  This recipe is from Todd English, and the ingredient list sounded delicious, cardamom and nutmeg, so I gave them a try.

I made half the batch with just pecans and half with cranberries and pecans.  I preferred the plain pecan, but the tartness of the cranberry with the pecans is a really nice combination.  The original recipe calls for orange zest, which I left out.  If you’re into that, then just add 1 tablespoon of zest when you add the flour.  

I will definitely make these again, but will bake the uncut loaves for the full 35 minutes.  I made the mistake of baking them for only 25 minutes, and the middle was a little underbaked and hard to slice.  I had to bake them for a bit longer after slicing them to make a good crunchy biscotti.  

Cranberry Pecan Biscotti


1/2 cup unsalted butter, cold
3/4 cup sugar
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 1/2 tablespoons vanilla extract
3 cups all-purpose flour, plus additional for flouring
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon ground cardamom 
3/4 teaspoon ground nutmeg
1 cup dried cranberries
1 1/2 cups pecans, coarsely chopped


1. Preheat the oven to 350 degrees. Line a baking sheet with parchment or wax paper.

2. Place the butter and sugars in a large bowl and blend until light. Add the eggs and vanilla and blend until thoroughly combined.

3. Add the flour, baking powder, salt, cardamom, and nutmeg, and stir to combine. Add the cranberries and pecans and stir.

4. Transfer to a floured work surface and knead until the dough just comes together. If necessary, add more flour to the work surface. Divide the dough into 2 halves and shape each into a 12-inch loaf.


5. Place 1 loaf on the prepared baking sheet and bake until it starts to crack and is a uniform light brown, about 35 minutes. Set aside to cool. Repeat with the remaining loaf.


6. Lower the temperature to 300 degrees.

7. Place the loaves on a cutting board and, using a serrated knife, cut each on the diagonal, into 20 to 24 slices, 1/2-inch thick, or, for a more delicate biscotti, 1/4-inch thick. Place on the baking sheet and bake until lightly toasted, about 10 to 12 minutes. Turn over and bake until dry and crisp, about 5 minutes.

8. When cooled, store in an airtight container up to 10 to 12 days.