For my foodie friends, this is a quick to make, easy biscotti.
If you want something other than cranberry nut, you can add whatever other ingredients you wish - I've made this base with lemon juice-lemon zest-candied ginger (after cooling, topped with a lemon juice & powdered sugar glaze), and in another version with chocolate chips and nuts.
Cranberry Nut Biscotti
1-1/2 cups pecan halves, toasted (any other nuts can be used)
1 teaspoon baking powder
2-1/2 cups flour
1-1/4 cups sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1 cup dried cranberries (more is okay if you like cranberries)
Zest of one lemon
1. Heat oven to 350 degrees. Finely chop half the nuts, leaving remaining nuts in halves. set aside.
2. In a stand mixer fitted with the paddle attachment, combine baking powder, flour, sugar, salt. (If you don't have a stand mixer, use an electric hand mixer.) In a separate bowl, beat eggs, yolks, and vanilla quickly with a fork.
3. Add wet mixture to dry, mix on medium low until sticky dough is formed. Add nuts, cranberries and zest.
4. Turn dough out on well-floured surface, sprinkle with flour, and knead slightly. Shaped into two half-inch high logs, slightly flattened. Transfer to prepared baking sheet (lined with parchment paper or a Silpat). Bake until golden brown, about 25 - 30 minutes. Reduce oven to 275 degrees.
5. Remove biscotti from oven, let cool about 10 minutes until you can handle them. On a cutting board, cut logs on diagonal into 1/2 inch slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over and bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container - they'll last about a month - but I bet they won't make it that long. :)