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Welcome to my Blog 'In The Kitchen With Don'! Thank you for your visit and come back soon!

Saturday, March 27, 2010

Pecan and cranberry biscotti

1/2 cup brown sugar or maple sugar
1/4 cup white sugar
1/2 cup butter, softened
1 tsp. vanilla extract
3 eggs
3 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup toasted, chopped pecans
1 cup dried cranberries

Preheat the oven to 350 degrees.   Lightly grease a cookie sheet or spray with cooking spray.

Cream the butter and sugars until creamy, then beat in the eggs and  vanilla.  Then stir in the flour, baking powder, salt, nuts and cranberries.   Mix well and then divide dough into two pieces.   Shape each half into a 10 inch roll, place on the prepared cookie sheet and then flatten to where they are about 3 inches across.    Bake 20-30 minutes, until lightly browned.   Remove from cookie sheet and cool on a rack for about 15 minutes.

Gently cut each roll into 1 inch slices using a serrated knife.   Place the slices on an ungreased cookie sheet and bake about 10 minutes in the hot oven, then turn the slices over and bake another 10 minutes.    The slices should be completely dry and lightly browned.   Remove and cool on a rack.    When completely cooled, store in an airtight container or ziplock bag.   Enjoy!

Variations:   use other dried fruits or nuts in place of the pecans and cranberries.   A good combination is dried cherries and almonds, if using this then also replace the vanilla extract with 1/2 tsp. of almond extract.