Cranberry Pecan Biscotti

Ingredients

 

1 cup butter, softened

1 1/2 cup sugar

4 eggs

2 teaspoons vanilla or brandy

4 tablespoons honey (optional)

1 teaspoon lemon zest (optional)

2 tablespoons lemon juice (optional)

6 cups all-purpose flour

2 teaspoons baking powder

1 cup toasted pecans

2 cups dried cranberries

1/2 cup dried mixed berries (optional)

1 chocolate bar white, semi-sweet, milk or dark chocolate

Directions

1) Preheat oven to 325°F.

2) Cream butter in a medium mixing bowl until creamy; add sugar and beat until fluffy. Add eggs and vanilla, honey, lemon zest, and lemon juice; beat until mixture is smooth.

3) Sift flour and baking powder into egg mixture; beat until just mixed. Stir in pecans, dried cranberries and dried mixed berries.

4) Divide dough in half. On a lightly floured surface, roll each half into a long roll about 3 inches wide and 12 inches long. Place each long roll on a baking sheet.

5) Bake 25 minutes, until lightly browned. Cool 5 minutes, then slice diagonally into 1/2 inch thick slices. Return to baking sheet; bake an additional 10 minutes, until lightly browned. Flip biscotti over; bake an additional 10 minutes. Cool on a wire rack.

6) Break chocolate into small pieces, heat it for 30 seconds at 50% power in a microwave, stir and repeat or melt chocolate in a double boiler. Drizzle over biscotti.