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Cooking > Recipes > Orange, Cranberry and Pecan Biscotti

Orange, Cranberry and Pecan Biscotti

Orange, Cranberry and Pecan Biscotti ORANGE, CRANBERRY AND PECAN BISCOTTI
These are a great addition to your baking repertoire. When guests pop round for coffee over Christmas get these little biscotti out of the tin (they will store well in a tin or can be frozen). They definitely have the taste and smell of Christmas, but are a lighter option than some of the other festive treats, and could even be wrapped up prettily to give as a gift.
You will need to use the top oven for the first bake and then place in the bottom oven, raised to 150C, for the second bake.
Ingredients
200g caster
2 medium eggs
Zest of 2 oranges
300g plain flour
1 tsp baking powder
100g pecans, roughly chopped
85g dried cranberries
Method

  1. Set bottom oven to 150C.
  2. Line a baking tray with baking parchment.
  3. Beat together the sugar, eggs and orange zest until light and creamy. Stir in the flour, baking powder, pecans and cranberries and mix into a soft dough.
  4. Knead the dough on a floured surface until smooth. Using floured hands divide in half and roll each piece into a 30-35cm log.
  5. Flatten each log slightly and place on the baking tray. Bake in the top oven at 200C for 25- 30 minutes, until lightly golden.
  6. Remove from the oven and leave to cool slightly. Cut into 1.5 cm diagonal slices and place, cut side up, on the baking tray.
  7. Place in the bottom oven for 20 -30 minutes, turning once,  until the cut sides turn a light golden colour.