Cranberry Pecan Biscotti (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 30 |
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Ingredients:
1 3/4 cups all-purpose flour, plus more for dusting |
1 8 .5-ounce box corn muffin mix |
2/3 cup sugar |
1 cup dried cranberries |
3/4 cup chopped pecans |
1/2 teaspoon finely grated lemon zest |
3 large eggs |
1 teaspoon vanilla extract |
Directions:
1. Preheat the oven to 350. Whisk the flour, muffin mix, sugar, cranberries, pecans and lemon zest in a large bowl. Make a well in the center and place the eggs and vanilla in it. Break up the eggs with a fork, then stir them into the dry ingredients to make a stiff dough.
2. Knead the dough a few times on a lightly floured work surface until smooth; shape into a 12-by-3-inch log. Place on a baking sheet lined with parchment paper and bake until golden, about 30 minutes. Cool on a wire rack.
3. Using a serrated knife, cut the log crosswise on an angle into thin slices (about 1/4-inch thick). Place the slices on the parchment-lined baking sheet and bake until golden, about 20 more minutes. Cool completely.
4. Photograph by Ellie Miller
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