Orange, Pecan and Cranberry Biscotti Recipe

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makes: 30
Skill: easy
Prep: 25 min
Cooking: 40 min


  • 200g (7oz) caster
  • 2 medium eggs
  • 2 oranges, zested
  • 300g (10oz) plain flour
  • 1 tsp baking powder
  • 100g (4oz) pecans, roughly chopped
  • 85g (3½oz) dried cranberries


  • Preheat the oven to 180C/160C fan/350F/Gas 4. Line a baking tray with baking parchment.

  • Using an electric mixer beat together the sugar, eggs and orange zest in a bowl. Stir in the flour, baking powder, pecans and cranberries and mix into a sticky dough.

  • Knead the dough on a floured surface until smooth. Using floured hands divide into 2 and roll each into a 30cm (11¾in) log. Bake on the prepared tray for 30 mins until lightly golden.

  • Remove from the oven and leave to cool for 10 mins. Reduce the oven temperature to 150C/130C fan/300F/Gas 2. Cut into 1cm (½in) diagonal slices then return to the oven for 10 minutes until the cut sides turn a light golden.

Top Tip for making Orange, Pecan and Cranberry Biscotti

A perfect Christmas gift for friends, just pop in a little gift bag and tie up with festive ribbon

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