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1
Preheat oven to 350u00b0F and line cookie sheet with parchment paper.
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2
Combine all of the ingredients, except the pecans with an electric mixer.
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3
Dough will form a ball, but it is sticky.
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4
Add the pecans and combine with other mixture. (Here, I use dough hooks because of the consistency of the dough).
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5
With well floured hands turn dough out of bowl onto the cookie sheet.
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6
Pat the dough into two equal logs about 4 inches wide and 12 to 14 inches long.
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7
Slightly flatten the log.
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8
Bake at 350u00b0F for 30 minutes.
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9
Remove the loaves on the parchment paper to a wire rack and cool for 15 minutes.
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10
Place the logs on a cutting surface and with a sharp serrated knife slice the log in to 1/2 inch slices.
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11
Return the parchment paper to the cookie sheet and place the slices on the cookie sheet with a cut side up.
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12
Return to the oven for 8 minutes.
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13
Remove and turn each slice over and return to the oven for an additional 8 minutes.
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14
The biscotti is best if left in the oven for more than 30 minutes after turning off the oven.
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15
Leave the oven door ajar.
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16
Allow the biscotti to cool on a wire rack completely.
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17
Biscotti will keep a long time in an air tight container.
