Cranberry Orange Pecan Chocolate Biscotti

Posted: Wednesday, December 09, 2009

3/4 cup chopped pecans

1/2 cup butter

3/4 cup sugar

Zest of one orange, finely grated

2 cups, plus 2 tablespoons all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

2 cups dried cranberries

1/2 cup chocolate chips

2 large eggs

2 tablespoons Grand Marnier

Preheat oven to 350 degrees.

Place pecans in a shallow 7 x 11-inch baking pan and bake for 8 to 10 minutes, or until golden brown. Let pecans cool completely. Do not turn off the oven, but turn temperature down to 325 degrees. In an electric mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, Grand Marnier and orange zest.

In another bowl, combine flour, baking powder and salt, mixing until blended. Fold in pecans, cranberries and chocolate chips. Combine dry mixture and egg mixture.

Prepare a large cookie sheet (17 x 12-inches) by covering with parchment paper. Divide dough in half, forming each half into a log about 2-inches wide, 1-inch thick and 14-inches long. Space logs at least 2-inches apart on prepared cookie sheet. Bake in the middle of a preheated 325 degree oven for 25 to 30 minutes, or until set and lightly browned.

Remove from the oven and place cookie sheet on cooling rack. After logs cool completely, transfer to a cutting board. With a serrated knife, slice diagonally at a 45-degree angle about 3/4- inch thick.

Place slices back on the parchment-paper covered cookie sheet and return to 325- degree oven for 10 to 15 minutes, or until slices are a light golden brown.

Remove from the oven and let cool on a rack. Store in a tightly covered container.

Yield: Approximately 24 pieces.

Kitchen Ade note: Charlotte offers this great money and time-saving kitchen tip: freeze leftover citrus rind and use it, directly from the freezer, for grating and mincing.

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