Cardamom Pecan Biscotti

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vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free



Preheat oven to 350° F. In the bowl of a heavy-duty mixer, combine butter, sugar and cardamom. Mix in the eggs. In a separate small bowl, combine flour, baking powder and salt. Mix into the butter and egg mixture until almost combined, then add pecans.

Transfer the dough to a lightly floured surface and gather together. Form dough into two long logs. Place on a greased cookie sheet. Pat to even up the shapes. Bake until firm to the touch, about 25 to 30 minutes, and let cool completely. Turn oven down to 275° F.

Using a serrated knife, cut the logs on the diagonal into slices 1/2-inch thick. Place the slices, cut-side down, on the baking sheet. Bake until golden brown, about 25 minutes.

Transfer cookies to wire racks to cool. Store in an airtight container at room temperature for up to two weeks.

Recipe by Iole Aguero, PCC Cooks instructor

Source: Sound Consumer December 2003

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More about: baking, cookies, pecans


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