Pecan Cranberry Biscotti
Source: Martha Stewart
Yield: about 2 dozen cookies

1 1/2 cups pecan halves -- toasted
1 teaspoon baking powder
2 1/2 cups flour
1 1/4 cups sugar
1/8 teaspoon salt
3 large eggs plus 2 large egg yolks
1 teaspoon vanilla extract
1 cup dried cranberries
Zest of one lemon

Heat oven to 350 degrees. Finely chop half the pecans, leave remaining ones in halves; set aside.

In electric mixer, combine baking powder, flour, sugar, and salt. In bowl, beat eggs, yolks, and vanilla. Add to dry ingredients, mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest.

Turn dough out onto well-floured board, sprinkle with flour; knead slightly. Shape into 9- by 3 1/2-inch logs. Transfer to prepared baking sheet.

Bake 25 to 30 minutes, until golden brown. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees.

On cutting board, slice logs on diagonal into 1/2-inch thick pieces. Return pieces cut-side down to baking sheet.

Bake until lightly toasted, about 20 minutes. Turn over.

Bake 20 minutes, or until slightly dry. Cool on wire rack. Store in airtight container.