Salted Cranberry and Pecan Biscotti
5 from 1 vote

Salted Cranberry Biscotti with Pecans

Delicious biscotti combining the tartness of cranberries and crunch of pecan with a hint of salt
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 34 biscotti
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


  • 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.


Calories: 95kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Cholesterol: 9mg | Sodium: 4mg | Potassium: 38mg | Sugar: 6g | Vitamin A: 15IU | Calcium: 11mg | Iron: 0.5mg