Whole Wheat Cranberry Pecan Biscotti


2 1/2 cups whole wheat pastry flour

1 cup sugar

1 cup roughly chopped pecans

3/4 cup dried cranberries

3 eggs

1/2 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 tsp vanilla bean paste or vanilla extract


Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, pecans, cranberries, baking soda, baking powder and salt. In another bowl mix together the eggs and vanilla. Add wet ingredients to dry ingredients and mix until a sticky dough forms. Turn dough out onto a floured surface and knead for 2 minutes -- be aware that the dough will be sticky! Wet hands work well here.

Divide the dough in two and form each half into a long, thick log (about 10 inches by 2 inches). Place both logs on your prepared baking sheet and bake for 25 minutes.

After 25 minutes, remove from oven and let cool slightly before slicing each log on a diagonal to create the biscotti. Lay each biscotti flat on the baking sheet and return to the oven to bake for another 25 minutes, flipping biscotti halfway.

Biscotti will keep in a sealed container for up to 3 weeks.


1 hour