Ingredients
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 8.5-ounce box corn muffin mix
- 2/3 cup sugar
- 1 cup dried cranberries
- 3/4 cup chopped pecans
- 1/2 teaspoon finely grated lemon zest
- 3 large eggs
- 1 teaspoon vanilla extract
Directions
Preheat the oven to 350. Whisk the flour, muffin mix, sugar, cranberries, pecans and lemon zest in a large bowl. Make a well in the center and place the eggs and vanilla in it. Break up the eggs with a fork, then stir them into the dry ingredients to make a stiff dough.
Knead the dough a few times on a lightly floured work surface until smooth; shape into a 12-by-3-inch log. Place on a baking sheet lined with parchment paper and bake until golden, about 30 minutes. Cool on a wire rack.
Using a serrated knife, cut the log crosswise on an angle into thin slices (about 1/4-inch thick). Place the slices on the parchment-lined baking sheet and bake until golden, about 20 more minutes. Cool completely.
Photograph by Ellie Miller

Photo: Cranberry Pecan Biscotti Recipe

















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By Striker Girl
Hillsborough,NJ
on April 29, 2013
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Delicious, very easy to make.
By harleennagi
california
on November 27, 2011
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i made these biscotties and they were really good i didn't have pecans so i used almonds and it turned out good.
By MDFoodie
on January 04, 2011
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This is my new favorite recipe. I loved them! I messed them up just a little bit though. I should have cut them while they were still warm, but waited too long and then they crumbled a bit while I was cutting them. I will definitely make this recipe again and again.
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