Whole Wheat Cranberry Pecan Biscotti

by jenna on September 18, 2013

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I don’t know what it is about them, but I just love biscotti.

I love the crunch, the sweetness and the way they go perfectly with a cup of coffee. I always like to have a batch on hand because they’re just so delicious at any time of day AND they stay fresh for about three weeks. This whole wheat cranberry pecan version is my favorite biscotti variation yet!

I’ve been working on a new recipe development project for Starbucks and have been baking up treats that I feel like would pair perfectly with their new K-Cup {for Keurig} flavors. So fun, right?! I’m having a blast doing it and think these biscotti are the perfect match for the Vanilla K-Cups.

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I like to think using whole wheat flour makes these cookies almost healthy…like a salad. Plus, they are virtually fat-free with no added butter or oil, making them a guilt-free treat. Or at least that’s what I tell myself when I eat a few one before breakfast.

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These Whole Wheat Cranberry Pecan biscotti are easy to make and great to keep around the house! I like having them on hand for if a friend swings by for a cup of coffee or I need a quick dessert asap and am all out of chocolate {crumbled biscotti on gelato…yum}.

Treat yourself this week!! Good for stressed induced, late-night baking …. or anytime!

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Whole Wheat Cranberry Pecan Biscotti

makes about 2 dozen biscotti

Print this Recipe!

Ingredients:

2 1/2 cups whole wheat pastry flour

1 cup sugar

1 cup roughly chopped pecans

3/4 cup dried cranberries

3 eggs

1/2 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 tsp vanilla bean paste or vanilla extract

Directions:

Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, pecans, cranberries, baking soda, baking powder and salt. In another bowl mix together the eggs and vanilla. Add wet ingredients to dry ingredients and mix until a sticky dough forms. Turn dough out onto a floured surface and knead for 2 minutes — be aware that the dough will be sticky! Wet hands work well here.

Divide the dough in two and form each half into a long, thick log (about 10 inches by 2 inches). Place both logs on your prepared baking sheet and bake for 25 minutes.

After 25 minutes, remove from oven and let cool slightly before slicing each log on a diagonal to create the biscotti. Lay each biscotti flat on the baking sheet and return to the oven to bake for another 25 minutes, flipping biscotti halfway.

Biscotti will keep in a sealed container for up to 3 weeks.

Time:

1 hour

 

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{ 32 comments… read them below or add one }

Rachel Jackson September 18, 2013 at 3:19 am

This recipe looks amazing! I’ve been looking for yummy whole wheat recipes! Thanks so much, and congrats on working with Starbux! Wow! That’s so awesome! And I’m looking forward to seeing you at The Influence Conference very soon! :) Thanks again for all your great recipes. Your blog is starting to become my fave place for tasty recipes!

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Ksenija @ Health Ninja September 18, 2013 at 3:28 am

I made your cranberry pistachio dark chocolate biscotti a while ago and everyone enjoyed them big time! This new flavor sounds definitely exciting and like something I should use for my next stress-releasing-baking-session. My boyfriend isn’t a huge fan of walnuts or pecan nuts, do you thing using almonds instead would work tastewise?

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Nicole September 18, 2013 at 3:51 am

Late night stress baking often leads to wonderful things! You’re so right…biscotti are pretty much perfect.

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Averie @ Averie Cooks September 18, 2013 at 3:58 am

I never make biscotti but if I ever did – with cranberries sounds like a great way to start!

And congrats on your Starbucks gig!

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Angela @ Eat Spin Run Repeat September 18, 2013 at 4:50 am

Starbucks?! Jenna, you’re kinda a big deal!! :) That’s awesome! I didn’t try biscotti until I was in my teens. As a kid, whenever I asked my mum if she’d buy be one from Starbs she’d always tell me I wouldn’t like it because it would taste like a stale piece of bread. I later learned that that was SO not the case and that I’d been missing out. I wish I could stay home and bake today!

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Beth September 18, 2013 at 4:52 am

Sounds yummy! Can I use my heavy duty mixer to knead the dough, using a dough hook?

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Michelle @ A Healthy Mrs September 18, 2013 at 4:55 am

Great flavour idea! Wish I had a few to dunk in my coffee right now — they sound delicious!

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Lauren @ The Highlands Life September 18, 2013 at 5:05 am

Man, these would be perfect for my daily morning coffee.

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Amy Walters, A DESIGN DOCK September 18, 2013 at 5:25 am

I love biscotti too! My mom and I make a batch every year around Christmas time. It’s a wonderful (read: tasty) tradition. We try different recipes each year…and I might just have to recommend this recipe for Christmas 2013! Thanks Jenna.

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Amy Walters, A DESIGN DOCK September 18, 2013 at 5:26 am

Ps. Congrats on the Starbucks gig!!! That sounds fantastic.

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Dana September 18, 2013 at 6:02 am

Congrats on the Starbucks’ gig! So cool!

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trista September 18, 2013 at 7:05 am

Congratulations on the gig with Starbucks! That’s super exciting! I was wondering, could I use almond flour or g-free flour ? Do you think they would come out the same density? I’ve been waiting to see if Starbucks would come out with G-free friendly treats!!
Thanks much,
Trista

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Alexis @ Hummusapien September 18, 2013 at 7:15 am

“I like to think using whole wheat flour makes these cookies almost healthy‚Ķlike a salad.” <– right on!! These would be DIVINE dipped in coffee. Congrats on working with Starbucks–how fab is that!!

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Becky September 18, 2013 at 7:31 am

This is perfect! I already have all of the ingredients on hand. I love how these will keep for up to 3 weeks, and how they are healthy like salad.

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Elisabeth September 18, 2013 at 8:23 am

Congrats on getting to work with SBux! We love their Blonde Roast K-Cups around here :)

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Caroline L. September 18, 2013 at 8:31 am

I was so surprised by how easy biscotti is to make – made my first batch a few weeks ago, and love the process! This seems like a great variation to try!

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Bryony @ Friday Night Dinners -- PDX September 18, 2013 at 8:51 am

I love biscotti and this recipe looks amazing! Congrats on your work with Starbucks!

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sarah September 18, 2013 at 9:11 am

What a fun project to work on…although for me that could be dangerous! As they would never last 3 weeks let alone one:) My favorite line “I like to think using whole wheat flour makes these cookies almost healthy‚Ķlike a salad” :)

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Simona September 18, 2013 at 9:18 am

They seem like cantucci. Right in the “to do” list! Thanks!

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Robyn Stone | Add a Pinch September 18, 2013 at 10:49 am

I love these!!! Thanks for sharing this!

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erin @hooleywithaz September 18, 2013 at 12:09 pm

eep, i love when you let us in on the background of the other jobs you do, it’s my favorite. i’ve been on a real fall baking kick, and these are absolutely perfect for a next try….i gave up coffee except for the weekends, so these will be a perfect treat!

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Suzanne de Cornelia September 18, 2013 at 12:52 pm

I love them too. Sometime you must write the PROCESS of designing a recipe. Is it always just trial and error? That’s how I do it (for me alone) and 99% of the time great. But wonder if a process would amp-it up.

Yesterday I got around to fixing your arugula roasted butternut squash recipe. Except tha I lost the recipe, and kind of remembered it, and too tired to turn on computer and look up. Didn’t have olive oil so used organic coconut oil….maybe it’s because I have Acute Bronchitis…but I thought it was great…and so pretty.

Happy Powerball Day ;)

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Kim September 18, 2013 at 2:24 pm

These sound super yummy! I bet they would be good with dried cherries, too!

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Claire September 18, 2013 at 5:01 pm

After reading your blog for a few years and trying many recipes, this is the first one that I ABSOLUTELY had to make today. I’ve sliced the loaves and the slices are in the oven, but I nibbled on the end pieces and it’s delicious!

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Cassandra @ Fed & Fit September 19, 2013 at 7:20 am

Wow, Jenna! Congratulations on your new partnership. Keep up the great work. In the meantime, I’ll be working on the Paleo-friendly biscotti you just inspired. ;)

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dixya| food, pleasure, and health September 19, 2013 at 7:45 am

i love biscotti and using whole wheat is a great idea – I will be trying this soon.

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Ally September 19, 2013 at 11:47 am

Hi Jenna! Will this recipe work with regular whole wheat flour? Or do you know of a trick I could use to make my regular whole wheat flour act like whole wheat pastry flour? Thanks!

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jenna September 19, 2013 at 4:19 pm

I don’t know any tricks, unfortunately. You can try with whole wheat flour but my guess is that they would be pretty heavy and dense. Sorry!

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Tina Mol September 20, 2013 at 8:52 am

Jenna, I find it wholly unprofessional that you have still failed to correct the issues with email addresses being shown in the comments. As I’ve stated many times before, I am not Tina Mol. There have been countless times I wanted to leave a [complimentary/nice] comment for you, but have not for fear that others will see my email address. I let it slide for a bit while you were in the thick of wedding planning/honeymooning…but seriously? You’ve lost a reader.

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jenna September 20, 2013 at 9:03 am

I am really sorry about that. I have told my web support team about this problem several times and they assured it was fixed. Apparently it’s not (this is news to me as you are the first one in months to say anything) so I will keep on them until it is. I apologize and wish you the best!

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Abby September 20, 2013 at 1:24 pm

To cut this recipe in half, do you think it would work to use one large egg? I might just take a crack at it and see what happens, but figured I’d ask as well.

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Linda September 20, 2013 at 4:38 pm

I’m sure you’ve heard that one of the baristas invented the Frappuccino and had a hard time convincing management to serve it. My summer weekends aren’t complete without a yummy Frappuccino. Here’s to coffee!

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