entertaining by the bay

casual cooking and living

Cranberry and Pecan Biscotti

24 cookies

½ cup unsalted butter
1 tablespoon shortening (Crisco)
3 eggs
1 cup fine sugar
1 teaspoon vanilla
½ teaspoon ground cinnamon
3 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup dried cranberries
½ cup pecans, coarsely chopped

Directions

Preheat oven to 350 degrees F. Using an electric mixer, beat together butter and shortening until light and fluffy. Add sugar and mix well. Add eggs one at a time and mix. Add vanilla and cinnamon until well blended. Add the flour , baking powder and salt. Mix well until the dough is smooth. Mix in the cranberries and pecans, mixing with a spoon. Transfer the dough to a lightly floured surface and divide into two. Shape each half of the dough into a log approximately 2 inch high x 12 inches long. Place the logs on to an ungreased baking sheet. Bake for 35 minutes until golden brown. Remove from oven and let cool for 10 minutes on a baking rack. Place on a cutting board and using a serrated knife to slice each log on the diagonal into 12 pieces approximately 1 inch thick. Place the pieces back on to the baking sheet and bake 5-8 minutes, turn the slices to the other side and bake another 5-8 minutes. Remove from oven and cool on a wire rack. Cookies should be stored in an air tight container.