Cranberry Pecan Biscotti / #CranberryWeek

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I hope you found lots of great recipes this week during #CranberryWeek, but I have one more for you that you will love. Cranberry Pecan Biscotti! Easy to make, this dipping cookie is the perfect treat to give as gifts for the holidays! Full of dried cranberries and chopped pecan pieces, this cookie is then dipped in your favorite chocolate for  ultimate flavor enjoyment. Try these cookies. You will be glad you did!

Cranberry Pecan Biscotti
(makes 10-15 pieces)
(printable recipe at end of page)

2 cups all purpose Flour 
1 1/2 teaspoons Baking Powder
3/4 cup Sugar
1/2 cup unsalted Butter
1 teaspoon grated Lemon Zest
1/4 teaspoon Salt
2 large Eggs
3/4 cup chopped Pecans (small pieces)
2/3 cup dried Cranberries
1 bag of mini semi sweet Chocolate Chips 
2-3 tablespoons Heavy Whipping Cream

Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.

 Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.

 Add flour mix and beat until blended.

Add dried cranberries and chopped pecans to the batter.

Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.

Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.

Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.

Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.

Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.

Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth. 

Dip the end of each piece of biscotti into the chocolate.

Set biscotti on a baking sheet covered with parchment paper to set up and dry.

 Enjoy your biscotti! This cookie treat makes a great holiday gift!  Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

Thanks for joining me today! I hope you enjoyed #CranberryWeek and that you found a lot of delicious recipes that you can use!

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):

• Cranberry Apple Muffins from Hezzi-D's Books and Cooks
• Cranberetto Sour from A Day in the Life on the Farm
• Cranberry Cornmeal Cookies from Savory Moments
• Cranberry Creme Brulee from The Redhead Baker
• Cranberry Buckle from Karen's Kitchen Stories
• Cranberry Margaritas from Sweet Beginnings
• Cranberry Cheese Bites from Our Good Life
• Cranberry Moscow Mule from Caroline's Cooking
• Cranberry Pecan Biscotti from The Freshman Cook
• Cranberry Syrup from Daily Dish Recipes
• Sparkling Cranberry Cocktail from Cookaholic Wife
• Vanilla Rum Cranberry Sauce from Cheese Curd In Paradise

Looking for more Cranberry recipes?

Cranberry Cheese Ball Wreath

Cranberry Clusters

Cranberry Panna Cotta

 

Cranberry Pecan Biscotti

Yield: 12-15 slices

Author: The Freshman Cook

ingredients:

• 2 cups all purpose Flour
• 1 1/2 teaspoons Baking Powder
• 3/4 cup Sugar
• 1/2 cup unsalted Butter
• 1 teaspoon grated Lemon Zest
• 1/4 teaspoon Salt
• 2 large Eggs
• 3/4 cup chopped Pecans (small pieces)
• 2/3 cup dried Cranberries
• 1 bag of mini semi sweet Chocolate Chips
• 2-3 tablespoons Heavy Whipping Cream

instructions:

How to cook Cranberry Pecan Biscotti

1. Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.
2. Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.
3. Add flour mix and beat until blended.
4. Add dried cranberries and chopped pecans to the batter.
5. Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.
6. Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.
7. Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.
8. Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.
9. Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.
10. Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth.
11. Dip the end of each piece of biscotti into the chocolate.
12. Set biscotti on a baking sheet covered with parchment paper to set up and dry.
13. Enjoy your biscotti! This cookie treat makes a great holiday gift! Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

https://www.thefreshmancook.com/2019/11/cranberry-pecan-biscotti-cranberryweek.html

cranberry, pecans, chopped pecans, biscotti, dried cranberries, chocolate covered

dessert, snack, giftable

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #cranberrypecanbiscotti

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Springtime Chocolate and Almond Biscotti

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It's finally spring! So to celebrate, I made Springtime Chocolate and Almond Biscotti! They have the crisp outside of biscotti, and they are filled with the sweet taste of Springtime morsels. Then, about a quarter of it is dipped in chocolate and decorated with sprinkles! Sounds yummy, doesn't it! This biscotti would be the perfect addition to your Mother's Day luncheon or dinner, May Day celebration, or even an end of school teacher's luncheon!

Springtime Chocolate and Almond Biscotti

Crisp Pumpkin Pecan Biscotti!

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I love any type of biscotti, but this pumpkin biscotti seems made for fall. It's stuffed full of chocolate chips and pecan bits, with a drizzle of chocolate over the top. It's perfect for dipping in hot chocolate or in your morning mug of coffee, and it would be tasty for your Thanksgiving buffet too!

Pumpkin Biscotti

(loosely adapted from Sweet Pea Baking Co)

1 cup granulated Sugar

1/3 cup Butter

1 Egg

2 tablespoons Water

1/2 cup Pumpkin Puree

1 teaspoon Vanilla

2 cups Flour

1 teaspoon Baking Powder

2 teaspoon Pumpkin Pie Spice

1/2 teaspoon Salt

1/2 cup Semi Sweet Chocolate Chips

1/2 cup chopped Pecans
Chocolate for drizzle

Preheat oven to 375 degrees.

Beat your butter and sugar together, until slightly fluffy.

Add pumpkin and beat again until combined.

Add your vanilla, egg, and water and beat until well combined.

In a separate bowl, mix together your flour,
 baking powder, spice and salt.

Add flour mixture into pumpkin mix.
Mix just until  incorporated.

Chop your pecans.....

 into very small bite size pieces.
Add your chocolate chips.....

and mix together. Lots of times I will make cookie dough
the night before I cook it. That is what I did here.
I made the dough, refrigerated it over night, took it out in the
morning, let it get soft, and then added the
pecans and chocolate chips.

Place the dough on a baking sheet covered with
parchment paper. Make two even rectangles of dough,
about 3" wide and about 9" or 10" long.
I like to wear gloves when I do this because the dough
tends to stick to my fingers.

Bake in your oven for 20-25 minutes.

Remove from the oven and let cool for 10 minutes.

Cut each log into slices 1" to 1 1/2" wide.
When you cut the biscotti pieces, use a knife that
is not serrated. It will give you nice smooth pieces.

Place your pieces back onto your baking sheet.
You can use the same piece of parchment.

Bake in the oven for another 10-15 minutes
or until lightly browned.
Let cool.

Drizzle chocolate over each piece of biscotti.
Let dry.

Enjoy!

I originally saw this recipe on EVERYDAYDISH.TV.
The original recipe was made by Kate Marggraf, of
Sweet Pea Baking Company of Portland Oregan.
The bakery is a vegan bakery, and the recipe was
a vegan recipe, but I changed it to suit this blog.

Thanks for joining me!

Red, White, and Blue Biscotti

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Today is Improv Cooking Challenge Day! This month our ingredients are almonds and cherries. It just so happens that today also starts The Freshman Cook's 15 Days of Red, White, and Blue! So, in the holiday spirit, I baked  Red, White and Blue biscotti. This biscotti is simple and delicious. Oh, yeah, and festive too!!

Red, White and Blue Biscotti

2 cups flour

1 1/2 teaspoon Baking Powder

3/4 cup Sugar

1/2 cup Butter, softened

1 teaspoon grated Lemon Zest

Pinch of Salt

2 Eggs

1/2 cup Sliced Almonds

1/3 cup Dried Cherries

1/3 cup Dried Blueberries

1/4 cup White M and M's

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

Beat sugar, butter, lemon zest, and salt in mixing bowl.

Whisk flour and baking powder together. Set aside.

 Add eggs 1 at a time.

Add the flour mix and blend together.

Stir in almonds, dried blueberries, dried cherries, and M and M's.

Shape the dough into a 13" by a 3" wide log on
 the parchment paper covered baking sheet.

Bake for 30-40 minutes, until golden  brown.
 Remove from oven and cool for 30 minutes.

Use a serrated knife, and slice the loaf of biscotti in to 1/2" slices.

Place the biscotti on its side and bake again for 10-15 minutes. 

Cool Completely.

Melt the white almond bark, dip the edges in, and
sprinkle some sprinkles on the white bark.

Enjoy!

See you tomorrow for day 2 of
15 days of Red, White and Blue! 

Here's where we are celebrating this week:
Patriotic Project Parade Linky Party 

Here's what my friends at the Improv Cooking Challenge made: