Pecan Cranberry Biscotti
1/4 cup butter, softened
2/3 cup sugar
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 cup pecans, toasted and chopped
1 cup Craisins
8 oz. dark chocolate melting wafers
Preheat oven to 350 degrees. Beat together butter, sugar, eggs and vanilla. Add the flour, baking powder and cinnamon; mix well. Stir in pecans and craisins.
Divide dough in half and shape into two long loaves, 1 ½ inches in diameter. Place on a greased baking sheet; flatten slightly.
Bake 20 to 25 minutes, until firm. With a sharp knife, cut loaves diagonally into ¾ inch thick slices. Place cut sides down on baking sheet.
Bake 10 minutes longer or until lightly browned. Remove from oven and place on cooling rack until cooled.
Melt chocolate wafers according to package directions. Dip one end of each biscotti into the chocolate and place back on cooling rack until chocolate it firm.
Lisa’s Notes: These make great gifts, can be enjoyed with a cup of coffee or as dessert with a scoop of ice cream.