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
- 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