CRANBERRY WITH PECAN BISCOTTI

I am a lover to biscotti with a glass of milk or a cup of fresh coffee. I always make myself to go to Starbuck and get some from there although they are kinda plain. Anyway....the last time when I was in San Francisco, I went to this Italian bakery and they sell all kinds of biscotti. I brought some dried fruits biscotti and they were so chewy and delicious.

So ever since I came back from there, I've been missing the biscotti I had before and so I decided to make it by myself. I make this biscotti with some dried cranberry for the fruity taste and pecan for the crunchinest. Hereby I would like to share the recipe with you'll and Happy Baking!!!

INGREDIENTS :

2 1/4 cups all purpose flour
1/2 cup granulated sugar
2 tsp finely grated lemon zest
1 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted pecans
1/2 cup dried cranberries
2 large eggs
1 egg yolk from large egg
1 tbsp lemon juice
1 tsp pure vanilla extract


METHODS :

1. Position the oven rack on the center and preheat the oven to 325 F. Line the baking sheet with a parcement paper.

2. In a large bowl on a stand mixer with paddle hook or with hand, stir together the flour, sugar, lemon zest, baking powder and salt until well blend.

3. Add the pecans and dried cranberries. Beat on low speed or with wooden spoon briefly.

4. Meanwhile in a small bowl, lightly beat the eggs, egg yolk, lemon juice and vanilla with a whisk.

5. With the mixer on low speed or while stirring with the spoon, slowly pour in the egg mixture. Continuing beating or stirring with the spoon or your hands until the dough is well blended and begins to form moist clumps, about 2 minutes.

6. Scrape the dough onto an unfloured work surface and lightly dust your hands with flour. Knead the dough briefly and shape the dough into 2 equal section.



7. Shape each section into a 2-inch by 10-inch log. The dough will be sticky so you may need to add more flour to your hand as you go along to accomplish this.

8. Carefully transfer the logs onto your prepared baking sheet, spacing them about 3.5-inches apart.

9. Place the baking sheet in the oven and bake for about 40 minutes, or until the top of the logs are cracked and the dough inside the cracks are no longer looks wet.


10. Place the baking sheet on the wire rack and allow the logs to cool about 15 minutes. Leave the oven set for 325 F for second baking process.

11. Using a serrated knife, cut the log on slight diagonal into 1/2-inch sliced. Use a gentle sawing motion to cut through the top crust. Place the slices with the cutting sides down on the baking sheet.

12. Bake for another 10-20 minutes, or until they are dried to your taste. At 10 minutes, they are still chewy.


13. Place the baking sheet on a wire rack and allow to cool completely on the sheet before storing.