I always double this recipe.
- cups flour - 1 3/4 (white or whole wheat cake flour)
- salt - 1/2 tsp
- baking powder - 1/2 tsp
- oil - scant 1/2 cup
- vanilla extract - 1 tsp
- sugar - 1 cup
- eggs - 4
- pecans - 2 cups chopped
- dried cranberries - 1 cup
Preheat oven to 350°F (180°C).
In a bowl fitted with dough hook, mix all the ingredients until combined. Divide into 2 small, unlined loaf pans. Bake for 45 minutes.
Wet a paper towel or kitchen towel. Wring it out and cover the pans with it. Allow the cakes to cool this way for 40 minutes. Wrap each loaf in foil and freeze overnight (or until
you need). Defrost for 10 minutes and slice very thinly. Lay on a lined cookie sheet and bake at 350°F (180°C) for 10 minutes on each side. Watch to make sure they don’t burn.
A very sharp knife will make this biscotti much easier to slice thinly.
This recipe originally appeared in Mishpacha Magazine.
Photography: Daniel Lailah
Food Styling: Amit Farber