| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Garden2 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Unsalted butter; softened |
| 1/4 |
ts |
Vanilla extract |
| 1 |
ts |
Orange zest |
| 1 |
|
Egg |
| 3/4 |
c |
Pecans |
INSTRUCTIONS
Preheat oven to 350 degrees. Toast pecans in a microwave oven for two
minutes. Finely chop pecans and set aside. Sift flour, baking powder, and
salt into a bowl. Cream sugar and softened butter together in a separate
bowl until fluffy. Add vanilla extract, orange zest, and egg to sugar
mixture. Add dry ingredients, including pecans, and fold in until
thoroughly blended. On a cookie tray covered with waxed paper, form the
dough into a 3-inch by 12-inch log. Remove the waxed paper and bake for 18
to 20 minutes. Set aside to cool for ten minutes, then slice diagonally and
place on the cookie sheet cut-side down. Bake for another 20 minutes at 300
degrees, then turn the oven off and leave the biscotti in the oven for one
to two hours until crunchy. Store biscotti in an air-tight container.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”