Freezing and Cooling 2 hourshours30 minutesminutes
Total Time 3 hourshours50 minutesminutes
Servings 28
Cost 5
Ingredients
2large eggs
1cupgranulated sugar 200 grams
½teaspoonvanilla
¼teaspoonorange zestcan use a little more if desired
1cupall-purpose flour130 grams
⅓cupunsalted buttermelted 80 grams
⅜teaspoonsalt reduce to ⅛ if using salted butter
1 ¼cupsfresh cranberries
½cupchopped toasted pecans
Instructions
Preheat oven to 350°F. Line two 8x4 inch loaf pans with parchment paper or foil. Grease the parchment or foil.
Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating for another 2 minutes or so or until pale and slightly thicker. With the mixer going, drizzle in the melted butter, then add the salt. Using lowest speed of mixer (or by hand), add flour and stir until blended. Fold in the cranberries and toasted pecans.
Divide the batter between the two loaf pans and smooth the top.
Bake for 40 to 45 minutes or until loaves are golden brown on the top.
Let cool for about 20 minutes, then remove from loaf pans and transfer to a freezer. Freeze until very firm. This should take about 2 hours. If you plan on doing the next step the next day, then wrap the loaves tightly before cooling.
For the second bake, preheat the oven 300 degrees F. Have ready a large baking sheet lined with parchment.
Using a serrated knife, saw the loaves into slices a little less than half inch thick and arrange on the baking sheet. No need to space. Bake at 300 degrees F for about 25 minutes. After 25 minutes the edges will be browner and they will appear more baked, but the crisps will still be soft. Turn off oven and let sit in the warm oven for another 20 minutes. Remove from oven and let cool completely.