CRANBERRY PECAN BISCOTTI
Steps:
- Preheat the oven to 350°F. Line a baking sheet with a nonstick liner (or parchment paper) and set aside. In a mixing bowl, beat together the eggs, sugar, baking powder, sea salt, vanilla, and butter rum flavor. Continue to mix until the mixture is light in color and falls back into the bowl in ribbons. Stir in the flour, stirring just until it's incorporated. Fold in the pecans and cranberries. Shape the dough into a long rectangle shaped loaf (approximately 1 inch thick) on the prepared baking sheet, smoothing the top with wet hands. Bake for 25 minutes, then remove the pan from the oven. Let the loaf cool for about 15 minutes. Then, spritz the top of the loaf with water and let it rest for an additional 5 minutes. Reduce the oven temperature to 325°F. Using a sharp knife, slice the loaf on a diagonal making about 3/4-inch thick slices. Return the slices to the baking sheet, standing upright. Bake for an additional 25 minutes. Cool completely on a wire rack before transferring to an airtight container or individually wrapping as gifts. The biscotti will keep for up to two weeks.
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