Pecan Cranberry Biscotti - cooking recipe

Ingredients

1 1/2 cups pecan halves, toasted
1 teaspoon baking powder
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup dried cranberries
x lemon, zest of

Preparation

Preheat oven to 350F degrees.
Finely chop half the pecans, leaving the remaining pecans as halves.
Set aside.
In a large bowl, combine the baking powder, flour, sugar and salt.
Set aside.
In a small bowl, beat together the eggs, egg yolks and vanilla.
Add to dry ingredients and mix until sticky dough is formed.
Stir in pecans, cranberries and lemon zest.
Line a large baking sheet with parchment paper.
Divide dough in half.
With one half, scoop out small amounts of dough with a wooden spoon and form a rough log directly on the parchment paper.
With floured hands, shape rough log into a smooth log which measures 9 inches long by 3 inches wide.
Repeat with second half of dough, placing it about 4-5 inches away from first log.
Bake until golden brown, about 25-30 minutes.
Remove from oven and let stand for 10 minutes or until cool enough to handle.
In the meantime, reduce oven temperature to 275F degrees.
On cutting board, with serrated knife, cut logs into 1/2 inch thick diagonal slices.
Place pieces, cut side down, on baking sheet.
Bake for 20 minutes or until lightly toasted.
Turn cookies over and bake for 20 minutes longer or until slightly dry.
Cool on wire rack then store in an airtight container.