Pecan Biscotti

1. 1

   Preheat oven to 350F (180C)., coat cookie sheet with nonstick cooking spray.

2. 2

   In a large bowl, blend the eggs with the sugar; beat in the margarine, water, vanilla and almond extract until smooth.

3. 3

   Add the flour, pecans and baking powder; mix until the dough forms a ball.

4. 4

   Divide the dough in half; shape each portion into a 12-inch long log and place on the baking sheet.

5. 5

   Bake for 20 minutes.

6. 6

   Let cool for 5 minutes.

7. 7

   Cut the longs on an angle into 1/2-inch thick slices.

8. 8

   Place the slices, cut side down, on the cookie sheet; bakd for 20 minutes longer, or until lightly browned.

9. 9

   Store in an airtight container for up to 2 weeks, or freeze for up to 1 month.

* Per serving · 4 servings · Values may vary.

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