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Barb's Cranberry Orange Pecan Biscotti

I made almond biscotti with this recipe by changing the extract to almond, and substituting the pecans and cranberries with 1 cup of slivered almonds. Worked great! My next idea is to modify the recipe to make mocha biscotti... -Barb



  1. Preheat oven to 350 degrees.
  2. Beat the first 4 ingredients with a mixer on medium speed until well-blended.
  3. Lightly spoon flour into a dry measuring cup, level with a knife. Combine the flour, baking soda, and salt.
  4. Gradually add this to the sugar mixture, beating until well-blended.
  5. Stir in the pecans and cranberries.
  6. Turn dough onto a baking sheet coated with cooking spray (or margarine). Shape the dough into a 12-inch-long roll; flatten to a 1/2-inch thickness.
  7. Sift powdered sugar over the top of the dough. Bake at 350 for 35 minutes.
  8. Cool 5 minutes on the baking sheet.
  9. Cut roll diagonally into 24 (3/4 inch) slices. Place slices, cut sides down, on baking sheet.
  10. Bake at 350 for 5-10 minutes (biscotti will be slightly soft in center but will harden as cools; cook for a shorter time if you don't want them as hard)