Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Pecan Biscotti

StarStarStarStarEmpty star

Your rating

Recipe

 

Yield

2 dozen

Prep

25 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 large eggs
Camera
¾ cup sugar
granulated
Camera
cup margarine
Camera
¼ cup water
Camera
2 teaspoons vanilla extract
Camera
1 teaspoon almond extract
* Camera
2 ¾ cups all-purpose flour
Camera
½ cup pecans
chopped
Camera
2 ¼ teaspoons baking powder
Camera

Ingredients

Amount Measure Ingredient Features
2 large eggs
Camera
177 ml sugar
granulated
Camera
79 ml margarine
Camera
59 ml water
Camera
1E+1 ml vanilla extract
Camera
5 ml almond extract
* Camera
651 ml all-purpose flour
Camera
118 ml pecans
chopped
Camera
11 ml baking powder
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

interesting that it has almond extract

 

 

Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 72935% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 243mg 10%
Total Carbohydrate 35g 35%
Dietary Fiber 4g 15%
Sugars g
Protein 27g
Vitamin A 16% Vitamin C 0%
Calcium 9% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe