Cranberry Pecan Biscotti
submitted for Merry Mondays by Jan
recipe adapted from Tiffin Tales
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
grated zest of 1 large lemon
1 teaspoon vanilla extract
3/4 cup dried cranberries
3/4 cup chopped pecans
3.5 oz high-quality white chocolate
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
Mix flour, baking powder, and salt in medium bowl. Set aside.
In a bowl with electric mixer, beat the butter until light and fluffy. Add the sugar and beat until light and pale. Beat in the eggs, one at a time, incorporating one completely before adding another. Mix in lemon zest and vanilla extract.
Add the dry ingredients and beat until just combined. Stir in cranberries and pecans.
Using moistened hands, halve the dough and form 2 (15-by 2-inch) loaves on one of the baking sheets. Do this by rolling the dough gently with your hands to get an elongated rope, then shape it, gently stretching and flattening into logs. Space the logs 3 inches apart.
Bake in preheated oven until firm but still pale, about 25 minutes.
Remove from oven and cut the logs crosswise with a sharp serrated knife into 1/2″ slices.
Place the slices on the second baking sheet, with the cut side down.
Bake until firm and golden, about 6 minutes on each side. Cool. Melt white chocolate and drizzle over biscotti.