Delicious biscotti combining the tartness of cranberries and crunch of pecan with a hint of salt
Preheat oven to 180C/350F. Line a large baking tray with non stick baking paper
In a stand mixer with whisk attachment beat eggs, oil, sugars, vanilla and salt until thick and pale.
Sift together flour and baking powder
With a wooden spoon stir in the flour/baking powder, cranberries and pecans. The mixture will be slightly sticky.
Roughly divide the dough in half with wooden spoon. Spread each portion onto baking tray into logs 25cm/10in long. With wet hands flatten and smooth to a thickness of 2.5cm/1in. Sprinkle with flaked salt as desired.
Bake 30-35 minutes or until browned
Remove from oven to cool. Reduce oven to 140C/280F.
When biscotti logs are almost cool, slice into 1cm/1/2in pieces with a serrated knife using a sawing action. Lay onto baking trays cut side up.
Bake 10 minutes or until just starting to colour. Remove from oven and cool biscotti on a rack. Biscotti will crisp as they cool. Store in an airtight container.