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Home Food Recipes Breakfast Idea: Pecan Cranberry Biscotti Recipe

Breakfast Idea: Pecan Cranberry Biscotti Recipe

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breakfast-idea-pecan-cranberry-biscotti-recipetopBiscotti puts a new spin on the plain cookie. The Italian terms “bis” and “cotti” are coined as twice-baked, or also known as a biscotti cookie. Many are known to eat biscotti with coffee (this is the most common way to eat them), but some even enjoy them with wine (yum!). These types of cookies are identified by the low-moisture dough, which creates a thick cracker-crunch taste.

History of Biscotti

Biscotti was the best snack for sailors at sea who didn't see land for many months (can you imagine?!). Christopher Columbus had biscotti with him during all of his adventures and they soon became his favorite snack at sea.

Instead of baking the traditional biscotti recipe, try it with cranberries and pecan to add extra depth and taste. We have a great recipe you can prepare right at home!


Pecan Cranberry Biscotti Recipe


  • 3 eggs, large
  • 1 tsp baking powder
  • 1 cup sugar
  • 2 egg yolks
  • 1 cup cranberries, dried
  • 10 zest strips from 1 lemon
  • 1 1/2 cups toasted pecans, halves
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp vanilla extract


  1. Set oven to 350 and dice up half of the pecans.
  2. Set the other halved pecans in a bowl to the side. With a mixer (paddle attachment works best), add sugar, salt, flour and baking powder.
  3. Use a fork to beat the eggs, vanilla extract and yolks together, and then pour into dry ingredients. Using the mixer (medium strength) to make the dough thick, almost glue-like. Add cranberries, zest and the pecans to dough mixture.
  4. On a heavy-floured area, place dough in this area. Add more flour and begin kneading for a few minutes until all dough receives proper attention. Begin creating long 9 x 3 sections, about a half inch thick.
  5. Lift onto baking sheet and put in the oven for 25 minutes.
  6. After cooling for 5 or 10 minutes, lessen the oven heat down to 275 for the final bake. Use a surface to cut diagonally, 1/2 in width for each piece (typically 12 pieces per dough log).
  7. Place each of of the slices with the cut side facing downward on the sheet. Bake another 15 to 20 minutes until a toasted color begins to appear. Turn each slice over and bake another 15 to 20 minutes.
  8. Use a wire rack to let each of the pieces cool evenly.



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