Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pecan-Cranberry Biscotti 3.4 (106) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 24 Pecans work well in this recipe, but you can substitute your favorite nut. Ingredients 1 ½ cups pecan halves, toasted 1 teaspoon baking powder 2 ½ cups all-purpose flour 1 ¼ cups sugar ⅛ teaspoon salt 3 large eggs 2 large egg yolks 1 teaspoon pure vanilla extract 1 cup dried cranberries Zest of 1 lemon Directions Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside. In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest. Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees. On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container. Rate it Print