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Pecan Biscotti

 

37

Yield

2

dozen

Prep

25

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 large eggs
¾ cup sugar
granulated
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

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

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Comments

United States

interesting that it has almond extract

about 11 years ago

Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 72935% of calories 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?

 

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