Ingredients
- 3/4 cup to a little over 1 cup chopped nuts (I used some walnuts and peanuts together since that's all I happened to have on hand) Pecans or pistachios would have been great.
- 1 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1/8 teaspoon salt
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup dried cranberries
Directions
- Heat oven to 350 degrees. Finely chop nuts.
- In a bowl, combine baking powder, flour, sugar, and salt (lightly fluff around a mix with hands). In another bowl, beat eggs, yolks, and vanilla. Add to dry ingredients to the bowl of wet ingredients; mix on medium low until sticky dough is formed. Stir in nuts and cranberries by hand.
- Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into a 12 by 3 inch log. (Or at least that's what I did....may have been better if I made it into two logs) Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 or 300 degrees.
- On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.
Original, unaltered recipe is by Martha Stewart. Makes about 20-24 biscotti.
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