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Cherry Pecan Biscotti

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
140 min
SERVINGS
24 servings
Dessert Jewish
Cherry Pecan Biscotti
Ingredients
  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 3 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup chopped pecans
  • 1/2 cup maraschino cherries, halved
  • 1/2 cup cinnamon sugar
Instructions
1
Preheat the oven to its highest temperature setting, 350 degrees F (175 degrees C).
2
Next, lightly coat a baking sheet with a thin layer of oil to prevent the bread from sticking.
3
In a large mixing bowl, use an electric mixer to cream together vegetable oil and sugar until smooth. Gradually add room-temperature eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
4
In a separate bowl, whisk together flour, salt, and baking powder until well combined. Gently fold the dry ingredients into the sugar mixture until just combined, taking care not to overmix.
5
Fold in chopped pecans and cherries into the dough until they are evenly distributed, stopping once the ingredients are just combined.
6
Using your hands lightly coated with oil, divide the dough into two equal portions. Shape each portion into a long, thin loaf approximately 10 inches in length and 3 inches in width. Place the loaves on the prepared baking sheet, sprinkling with a mixture of cinnamon and sugar.
7
Bake the loaves in the preheated oven for 25 to 30 minutes, or until they are firm and cooked through. Remove the loaves from the oven and allow them to cool slightly.
8
Cut each loaf into 3/4 inch thick slices. Place the slices cut side up on the baking sheet, returning them to the oven with the heat increased to 400 degrees F (200 degrees C). Toast the bread until its edges are golden brown, approximately 5 minutes.
9
Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Store the cooled bread in an airtight container.