Cranberry Pecan Biscotti

1. 1

   Preheat the oven to 350.

2. 2

   Whisk the flour, muffin mix, sugar, cranberries, pecans and lemon zest in a large bowl.

3. 3

   Make a well in the center and place the eggs and vanilla in it.

4. 4

   Break up the eggs with a fork, then stir them into the dry ingredients to make a stiff dough.

5. 5

   Knead the dough a few times on a lightly floured work surface until smooth; shape into a 12-by-3-inch log.

6. 6

   Place on a baking sheet lined with parchment paper and bake until golden, about 30 minutes.

7. 7

   Cool on a wire rack.

8. 8

   Using a serrated knife, cut the log crosswise on an angle into thin slices (about 1/4-inch thick).

9. 9

   Place the slices on the parchment-lined baking sheet and bake until golden, about 20 more minutes.

10. 10

    Cool completely.

11. 11

    Photograph by Ellie Miller

* Per serving · 4 servings · Values may vary.

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