Cranberry Pecan Biscotti

I always double this recipe. ‘Nuff said.

Directions

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. In a bowl fitted with dough hook, mix all the ingredients until combined. Divide into two small, unlined loaf pans. Bake for 45 minutes.

3. 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).

4. 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.

Tips:

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

Recipe tags

Biscotti Complex carbs Craisins Cranberries Dried fruit Estee Kafra Individual portions Kiddush Mishloach manot Pecans Pretty presentation Shavuos Snacks Sweet Thanksgiving