Go Back

Cranberry Orange Cornmeal Biscotti with Pecans

Prep Time20 mins
Cook Time48 mins
Total Time1 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


  • Preheat oven to 350 degrees with rack in middle of oven. Line a large baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together flour, cornmeal, baking powder, salt and cinnamon.
  • 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.
  • Add all the dry ingredients and stir to combine. Then stir in the cranberries and pecans.
  • 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.
  • Bake for 30 minutes until golden and slightly cracked on top.
  • Let cool slightly, about 15 minutes.
  • 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.
  • Let cookies cool on sheet on wire rack completely.
  • Cookies can be stored for up to 2 weeks in airtight container.