Cranberry Pecan Biscotti

Preference: Parve
Difficulty: Easy
Occasion: Shabbat , Purim , Shavuot , Tu-Bishvat
Diet: Vegetarian
Source: Family Table by Mishpacha Magazine

Recipe By Estee Kafra

I always double this recipe. ‘Nuff said.

Ingredients (9)

1 and 3/4 cups flour (white or whole wheat cake flour)
1/2 teaspoon salt
1/2 teaspoon Haddar Baking Powder

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Haddar Baking Powder
scant 1/2 cup oil
1 teaspoon Gefen Vanilla Extract

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Gefen Pure Vanilla Extract
1 cup sugar
4 eggs
2 cups chopped pecans
1 cup Gefen Sweetened Dried Cranberries

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Gefen Sweetened Dried Cranberries

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a bowl fitted with dough hook, mix all the ingredients until combined. Divide into two small, unlined loaf pans. Bake for 45 minutes.
Wet a paper towel or kitchen towel. Wring it out and cover the pans with it. Allow the cakes to cool this way for 40 minutes. Wrap each loaf in foil and freeze overnight (or until you need).
Defrost for 10 minutes and slice very thinly. Lay on a lined cookie sheet and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 10 minutes on each side. Watch to make sure they don’t burn.

Tip:

A very sharp knife will make this biscotti much easier to slice thinly.

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