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Add a photoServings: 12
Ingredients
- 3/4 c. Dry cranberries
- 3/4 c. Pecans
- 2 c. Flour
- 1/2 tsp Cinnamon
- 2 tsp Baking pwdr
- 2/3 c. Sugar
Directions
- Layer ingredients in order inside a clean 1 quart jar. Tap gently on the counter top to settle each layer before adding the next. Add in additional cranaberries or possibly pecans to top off the jar.
- ATTACH THESE DIRECTIONS TO THE JAR Cranberry Biscotti Beat 1 c. butter on medium speed for 30 seconds. Add in 2 Large eggs and beat on medium till well combined. Using a wooden spoon, stir in contents of jar just till combined. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide. bake at 375 degrees for 25 - 30 min or possibly till a toothpick inserted in the center comes out clean. Cold on sheet for 1 hour.
- Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet.
- Bake at 325 for 8 min, then turn over and bake for 8 - 10 min more or possibly till dry and crisp. Transfer to wire rack and cold.
- Makes 32 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 12 servings | |
| Calories 147 | |
| Calories from Fat 24 | 16% |
| Total Fat 2.81g | 4% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 210mg | 9% |
| Potassium 44mg | 1% |
| Total Carbs 28.42g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 11.57g | 8% |
| Protein 2.51g | 4% |
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