Cranberry Pecan Biscotti

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 50 min
  • Yield: about 30 biscotti
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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

  1. 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.
  2. 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.
  3. 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.

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