Cranberry Pecan Biscotti

Ingredients:

• 1 and 3/4 cups premium flour + extra for dusting
• 1 package (230 g) of dry corn muffin mix
• 2/3 cup sugar
• 1 cup dried cranberries
• 3/4 tbsp. chopped pecans
• 0.5 tsp finely grated lemon zest
• 3 large eggs
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 175°C.
2. In a large bowl, combine the flour, muffin mix, sugar, cranberries, pecans, and lemon zest. Make a well in the center and add the eggs and vanilla extract. Crack the eggs with a fork, then stir them into the flour to form a stiff dough.
3. Knead the dough several times on a lightly floured work surface until smooth; shape into a 30x7 cm loaf. Place on a parchment-lined baking sheet and bake until golden brown, about 30 minutes. Cool on a wire rack.
4. Using a serrated knife, slice the log diagonally into thin slices (about 0.5 cm thick). Place the slices on a parchment-lined baking sheet and bake until golden brown, about 20 minutes more. Let the cookies cool completely.