Ingredients
- 3 eggs
- 1 c packed brown sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 1/2 c all-purpose flour
- 2 tsp baking powder
- 2 c while pecans
Preparation
Step 1
Heat the oven to 350 F. Coat 2 baking sheets with baking or cooking spray. In a large bowl, use an electric mixer to beat the eggs, brown sugar, salt, and vanilla until pale and thick. Fold in the flour and baking powder, then the pecans.
Transfer half the dough to each of the prepared baking sheets. Using wet hands, form each half into a log about 3 inches wide. Bake for 20-25 minutes, or until the loaves are golden and firm. Let the loaves cool a bit so they are easier to handle. Lower the oven to 325 F.
Slice the biscotti on a slight diagonal into cookies about 3/4 inch thick. Arrange the cookies on the baking sheets, bottoms (not on a cut side) down. Bake for another 15-20 minutes. Let cool on a wire cooling rack before transferring to an airtight container.