Pecan Biscotti
Yield
2 dozenPrep
25 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
|
|
¾ | cup |
sugar
granulated |
|
⅓ | cup |
margarine
|
|
¼ | cup |
water
|
|
2 | teaspoons |
vanilla extract
|
|
1 | teaspoon |
almond extract
|
* |
2 ¾ | cups |
all-purpose flour
|
|
½ | cup |
pecans
chopped |
|
2 ¼ | teaspoons |
baking powder
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
|
|
177 | ml |
sugar
granulated |
|
79 | ml |
margarine
|
|
59 | ml |
water
|
|
1E+1 | ml |
vanilla extract
|
|
5 | ml |
almond extract
|
* |
651 | ml |
all-purpose flour
|
|
118 | ml |
pecans
chopped |
|
11 | ml |
baking powder
|
Directions
Preheat oven to 350℉ (180℃)., coat cookie sheet with nonstick cooking spray.
In a large bowl, blend the eggs with the sugar; beat in the margarine, water, vanilla and almond extract until smooth.
Add the flour, pecans and baking powder; mix until the dough forms a ball.
Divide the dough in half; shape each portion into a 12-inch long log and place on the baking sheet.
Bake for 20 minutes. Let cool for 5 minutes. Cut the longs on an angle into ½-inch thick slices.
Place the slices, cut side down, on the cookie sheet; bakd for 20 minutes longer, or until lightly browned.
Store in an airtight container for up to 2 weeks, or freeze for up to 1 month.