Some of the best gifts have the flavor of friendship. Cranberry Pecan Biscotti first came to me in the hands of a friend. I’ve adapted it to suit the taste buds of my closest loved ones. With a blend of lemon, sweet Craisins, sea salt, and rustic cornmeal, this biscotti is right at home next to a cup of coffee or tea. I baked a batch to deliver to my exam-prepping college student this week. After all, Christmas gives us the perfect reason to bake something delicious to leave the taste of kindness with our friends and neighbors, loved ones and family. This is a simple recipe that turns out unique, crunchy-chewy cookie sticks that will make you think your own kitchen is your favorite coffee shop.
- 1 1/2 c. flour
- 3/4 c. yellow cornmeal
- 1/2 c. wheat germ or wheat flour
- 1/2 t. baking powder
- 1/2 t. coarse salt
- 6 T. unsalted butter
- 1 c. sugar
- 2 eggs
- grated zest of 1 lemon
- 1/2 c. dried Craisins
- 1/2 c. chopped pecans
- Sea salt to sprinkle
Heat the oven to 350 degrees. Spray a cookie sheet with non-stick spray or cover with wax paper.
Mix all ingredients together. The dough will be dry; work it thoroughly until it’s completely combined. Form the dough into a log on the cookie sheet and flatten slightly. Sprinkle with a little sea salt.
Bake 30 minutes. Cool for about 10 minutes.
Cut into 1/4-1/2 inch slices, carefully turning them onto their cut side. (If the dough sticks to your knife, I recommend running it under hot water before slicing. I use a serrated bread knife to cut my biscotti in mid-baking cycle.) Sprinkle with a little more sea salt.
Bake 12-15 minutes. Let biscotti cool. It will be firm and slightly crunchy; adjust the baking time to suit your preference. Makes about a dozen pieces.
This is so nice for holiday gift giving and to have on hand for friends who stop by, extra cups of tea on cold nights, or coffee breaks. It’s a delicious blend of sweet and salty!