Go Back
Cranberry Orange Cornmeal Biscotti with Pecans
Prep Time
20 mins
Cook Time
48 mins
Total Time
1 hr 8 mins
Author: MaryAnn Dwyer
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cornmeal I use Indian Head Yellow Cornmeal
  • 1 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground cinnamon
  • 2 large eggs
  • 2 Tbsp. honey
  • 3/4 cups granulated sugar
  • 3 Tbsp. unsalted butter melted and cooled
  • 2 tsp. freshly grated orange zest
  • 3/4 cup dried cranberries
  • 1/2 cup coarsely chopped pecans
  • 1 large egg white beaten with 1 tsp. water
  1. Preheat oven to 350 degrees with rack in middle of oven. Line a large baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together flour, cornmeal, baking powder, salt and cinnamon.
  3. In a large bowl, whisk together eggs, honey and sugar until pale and fluffy. Add the cooled butter and orange zest and mix until well combined.
  4. Add all the dry ingredients and stir to combine. Then stir in the cranberries and pecans.
  5. Transfer the dough to the prepared baking sheet and shape the dough into a log with lightly floured hands that is roughly 15 inches long by 3 inches wide. Brush top and sides with egg wash.
  6. Bake for 30 minutes until golden and slightly cracked on top.
  7. Let cool slightly, about 15 minutes.
  8. Using a sharp serrated knife, slice the log on the diagonal into 1/2 inch thick slices. Carefully lay the slices on the baking sheet, cut side down and bake for an additional 16-18 minutes or until they begin to brown, flipping the cookies halfway through.
  9. Let cookies cool on sheet on wire rack completely.
  10. Cookies can be stored for up to 2 weeks in airtight container.