Mommy's Kitchen - Recipes From my Texas Kitchen: Cranberry - Orange Biscotti with Pecans


Tuesday, December 9, 2014

Cranberry - Orange Biscotti with Pecans

Today I have a tasty make ahead Christmas treat for you!!! This past weekend I tried my hand at making biscotti for the first time. Tis the season for holiday baking, so I chose a festive combination of Cranberry, Orange, and Pecans.  My kitchen smelled wonderful while the biscotti was baking.

Who would of thought that a Cranberry -Orange Muffin Mix plus a few simple ingredients would make the most delicious biscotti. Christmas is just around the corner, so having quick and easy recipes is a must this holiday season. Every year I make cookie and candy trays for family, friends, and neighbors, but I'm running out of time.  

I don't know about you, but this year the holidays seems to be flying right by. I always start my holiday baking at least a month in advance, but I actually only have one or two items complete. Christmas is 15 days away, so I will definitely be relying on pantry staples to finish off my holiday baking. 


One of my go to baking items that I always keep on hand is Martha White Muffin Mixes. They come in a variety of flavors with endless baking possibilities. Last month I baked a delicious Apple Cider Coffee Cake for the Martha White "Whats in your Pantry Series". The coffee cake was prepared using a apple cider muffin mix and pantry staples that I had on hand.  

This month for my pantry challenge I chose more of a festive recipe and went with this Cranberry - Orange Biscotti with Pecans. This recipe turned out so good that I plan on making a few other varieties
for gift giving. I'm thinking chocolate chip and pumpkin-pecan would be a great flavors. Grab your muffin mixes and get started now so you have plenty to share for Christmas. 

I have included a few step by step photos to show you easy this recipe came together.  The ingredients you will need are: 2 - Martha White Cranberry Orange muffin mixes, 1/2 cup butter, flour, 2 eggs, pecans, and powdered sugar. I added some step by step photos to show you how easy this biscotti came together.  

Start by preheating the oven to 350 degrees. Line a baking sheet with parchment paper or spray with non stick baking spray. In a large bowl  using a wooden spoon or using a kitchen aid mixer add, muffin mixes, flour, eggs, and melted butter. Using the paddle attachment mix until combined (dough will be sticky). Stir in pecan pieces. 

Sprinkle the work surface with about 3 tablespoons flour. Turn the dough out onto the floured surface. Work the dough into a ball adding more flour as needed to keep the dough from sticking. Form the dough into a 14 x 6 inch log and place on the baking sheet. Smooth the top of the dough. 

Bake at 350 degrees for 23-30 minutes or until light golden brown and the dough is set. 
Cool on baking sheet 15 minutes. Transfer to a cutting board and cut the loaf into 3/4 inch slices. Place slices upright on baking sheet. 

Return to the oven and bake an additional  10-13 minutes or until golden brown. Remove from oven, cool 10 minutes.  


Dust with powdered sugar before serving. 


Biscotti can be baked in advance and stored in the freezer or a sealed plastic container for several weeks at room temperature.



Cranberry - Orange Biscotti W/Pecans

2 - 7 oz packages Martha White Cranberry Orange Muffin Mix
4 - tablespoons all purpose flour + additional
2 - beaten eggs
1/2 - cup butter, melted
1/4 - cup pecan pieces 
powdered sugar, for dusting

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl or using a kitchen aid mixer add, muffin mix, flour, eggs, and butter. 

Using a wooden spoon or the paddle attachment on your kitchen aid mix until combined (dough will be sticky). Stir in pecan pieces.

Sprinkle the work surface with about 3 tablespoons flour. Turn the dough out onto the floured surface. Work the dough into a ball 
adding more flour as needed to keep the dough from sticking.

Form the dough into a 14 x 6 inch log and place on the baking sheet. Smooth top of dough. Bake at 350 degrees for 23-30 minutes or until light golden brown and the dough is set. 


Cool on baking sheet 15 minutes. Transfer the loaf to a cutting board and cut the loaf into 3/4 inch slices. Place slices upright on baking sheet.

Return to the oven and bake an additional  10-13 minutes or until golden brown. Remove from oven, cool 10 minutes and dust with powdered sugar before serving. 


Cooks Note: You can also dip one end of the biscotti in melted white chocolate instead of dusting with powdered sugar. Either way is delicious. 


Recipe yields: 1 dozen biscotti
Inspired by: Betty Crocker


Stop by my friend Brandie's blog, The Country Cook and check out her recipe for these delicious German Chocolate Chip Muffins for her pantry challenge.   




This post is a sponsored post by The J.M Smucker Company & Martha White. I received product samples and compensation for my time and efforts in creating this post. All opinions stated above are 100% entirely my own. 



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2 comments:

Catherine said... #

Perfect cookie to have for the Christmas holiday. xo Catherine

donnajean said... #

I am so glad to have seen this post! This'll make a great brekky treat for Christmas guests!