Pecan Biscotti
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
|
|
| 10 | 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.
