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Cinnamon Pecan Biscotti
2 eggs, at room temperature
1 cup Fine Granulated Sugar
2 ¼ cup Flour
½ tsp Baking Powder
2 tsp Ground Cinnamon
1 ¼ cup Pecans
Preheat Oven to 325, Line baking tray with either silpat or parchment paper.
Beat eggs and sugar in mixer for 2 min, until pale and thick. In another bowl, sift flour, baking powder and cinnamon. Add pecans to dry ingredients. Carefully fold dry to wet ingredients. Turn dough onto floured silicone mat and knead until dough comes together.
Divide mixture into two equal parts and shape into a 10 inch long, and 3 ½ inch wide log. Bake for 35-40 min, or until lightly colored, cool completely.
Using a serrated knife, but the logs into ½ inch thick slices and place in a single layer, cut side down onto tray. Bake again for 15-20 min, or until crisp and lightly golden, turning slices halfway for even cooking. Allow to cool completely before storage.
Store in a tight container for about a week. These make great gifts for people. Place in a clear plastic bag with a festive ribbon, and you will be a hit!
Tip: Its very important to baby sit these while they are baking. Even cooking is a must! That is what makes these so tasty, crispy and soft at the same time.