Orange-Pecan Biscotti

Light and airy double baked cookies called "biscotti" to enjoy with coffee or anytime of the day for a quick snack.

• Ready In: 1 hr 5 mins
• Serves: 48

Ingredients

• 4  large eggs
• 1  cup sugar
• 1 1⁄2 tablespoons  grated  orange rind
• 2  tablespoons  vegetable oil
• 1  teaspoon vanilla extract
• 1  teaspoon  almond extract
• 3 1⁄3 cups all-purpose flour
• 2  teaspoons baking powder
• 1  cup  chopped pecans

Directions

1. Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil and extracts, beating until blended.
2. Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
3. Divide dough into 4 3 1/2" thick logs; place on a lightly greased baking sheet.
4. Bake at 325 for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool for 10 minutes.
5. Cut each log diagonally into 1/2" slices with serrated knife. Place on greased baking sheets.
6. Bake at 325 for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire rack to cool.