NEVER-FAIL CRANBERRY PECAN BISCOTTI

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A basic biscotti recipe that consistently turns out perfectly.Add your choice of nuts and dried fruit.
Author: 
Recipe type: Cookies and Bars
Serves: 48
INGREDIENTS
  • ½ cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • 1 cup finely chopped pecans
  • 1 cup finely chopped dried cranberries
  • 2 teaspoons lemon zest, finely grated
  • 1 egg white, beaten with 2 teaspoons water (for brushing top of dough)
  • Glaze:
  • ½ cup powdered sugar
  • 1 Tablespoon lemon juice (or just enough to make a spreadable consistency.
INSTRUCTIONS
  1. In a large bowl, beat butter with sugar until fluffy.
  2. Beat in eggs, 1 at a time.
  3. Beat in vanilla.
  4. Whisk together flour, baking powder and salt and stir into butter mixture in 2 additions, until just combined.
  5. Form into a ball by pressing together with your hands. Transfer to a lightly floured board. Divide in half and form into two logs, 12 inches long. Place on ungreased baking sheet. Brush with egg white.
  6. Bake at 325°F for 35 minutes.
  7. Remove from oven and let cool for 15 minutes.
  8. With a sharp knife, slice the logs into ½ inch slices on a slight diagonal.
  9. Stand the slices upright on the baking sheet, spaced slightly apart.
  10. Reduce oven heat to 300°F and bake for an additional 30 minutes. Cookies will be slightly soft in the center but will harden as they cool.
  11. Cool completely, then drizzle with lemon glaze. Let glaze harden completely before storing in airtight containers or packaging as gifts.