5 from 1 vote
Salted Cranberry and Pecan Biscotti
Salted Cranberry Biscotti with Pecans
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Delicious biscotti combining the tartness of cranberries and crunch of pecan with a hint of salt

Course: Cookies
Cuisine: Australian,, Italian
Servings: 34 biscotti
Calories: 95 kcal
Author: Marcellina
  • 2 eggs
  • 60 ml olive oil
  • 1/2 cup castor sugar (superfine)
  • 1/4 cup dark brown sugar
  • pinch salt
  • 1 teaspoons vanilla
  • 2 cups 00 flour substitute plain or all purpose
  • 1 teaspoon baking powder
  • 1 cup dried sweetened cranberries
  • 1 cup pecans coarsely chopped
  • flaked salt for sprinkling
  1. Preheat oven to 180C/350F. Line a large baking tray with non stick baking paper

  2. In a stand mixer with whisk attachment beat eggs, oil, sugars, vanilla and salt until thick and pale.

  3. Sift together flour and baking powder

  4. With a wooden spoon stir in the flour/baking powder, cranberries and pecans. The mixture will be slightly sticky.

  5. 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.

  6. Bake 30-35 minutes or until browned

  7. Remove from oven to cool. Reduce oven to 140C/280F.

  8. 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.

  9. 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.

Nutrition Facts
Salted Cranberry Biscotti with Pecans
Amount Per Serving
Calories 95 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 9mg3%
Sodium 4mg0%
Potassium 38mg1%
Carbohydrates 13g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 15IU0%
Calcium 11mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.