CINNAMON PECAN BISCOTTI

CINNAMON PECAN BISCOTTI image

Yield 2 dozen

Number Of Ingredients 9

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1/2 c. pecans, chopped and toasted
2 c. all-purpose flour
1 t. baking powder
1 t. ground cinnamon
6 T. butter or margarine, softened
3/4 c. sugar
2 eggs
1 t. vanilla
2 t. sugar for topping

Steps:

Preheat oven to 350 degrees. Chop pecans. Bake 6-7 minutes or until lightly toasted on baking sheet. Remove from pan and cool. Combine flour, baking powder and cinnamon, set aside. Beat butter and 3/4 c. sugar until creamy. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in pecans. Divide dough in half. Form each half into a 7x2-inch log. Lightly spray cookie sheet with nonstick cooking spray. Place each log crosswise on sheet about 4 inches apart. Sprinkle each with 1 t. sugar. Bake 30 minutes. Cool on baking rack 15 minutes. Carefully remove logs to cutting board. With serrated bread knife, gently cut logs diagonally into 1/2-inch thick slices. Arrange slices upright on cookie sheet, about 1 inch apart. Bake 20-25 minutes or until dry and crisp. Cool completely on cooling rack. Store in tightly covered container.