Orange-Pecan Biscotti
Light and airy double baked cookies called "biscotti" to enjoy with coffee or anytime of the day for a quick snack.
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INGREDIENTS
Nutrition- 4large eggs
- 1cup sugar
- 1 1⁄2tablespoons grated orange rind
- 2tablespoons vegetable oil
- 1teaspoon vanilla extract
- 1teaspoon almond extract
- 3 1⁄3cups all-purpose flour
- 2teaspoons baking powder
- 1cup chopped pecans
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DIRECTIONS
- 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.
- Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
- Divide dough into 4 3 1/2" thick logs; place on a lightly greased baking sheet.
- Bake at 325 for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool for 10 minutes.
- Cut each log diagonally into 1/2" slices with serrated knife. Place on greased baking sheets.
- Bake at 325 for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire rack to cool.
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