Passover Pecan Cranberry Biscotti

[Pam R]

Passover Pecan Cranberry Biscotti

Jewish biscotti suitable for Passover.

• 3 large eggs
  
• 1-1/2 c ground pecans
  
• 1 c oil (cottonseed)
  
• 1 tsp vanilla
  
• 1 c sugar
  
• 2 tsp Passover baking powder
  
• 1/4 tsp salt
  
• 1 T orange zest
  
• 1/4 c potato starch
  
• 1-3/4 c cake meal
  
• 1/2 c dried cranberries
  

Use an electric mixer with a paddle attachment to combine the eggs, oil, vanilla, sugar, baking powder, salt and orange zest. Mix on medium until well combined. (You can also use a wooden spoon and mix by hand.)

Turn the machine off and add the potato starch, cake meal and pecans. Turn the machine on low to combine and mix until all of the ingredients come together. Add the cranberries and mix to evenly distribute.

Divide the dough in two and form into logs, approximately 3 inches by 12 inches. If you find the dough too sticky, dust your hands with cake meal to work with the dough.

Place the logs on a baking sheet lined with parchment paper and bake in a preheated 350 F oven for 20-25 minutes. The biscotti will crack and loose the shine it had when it first went into the oven. Let cool. Reduce the oven temperature to 300 F.

Carefully slice the logs into pieces, about 3/4 inches each. Arrange on a cookie sheet so that there is space between each cookie and return to the oven.

Bake for 20-25 minutes until dry.

Keywords: Dessert, Kosher, Jewish, Passover

( RG1677 )