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3 cups pecans
1/2 pound softened sweet butter
1 1/2 cups granulated sugar
6 cups all-purpose flour
2 teaspoons vanilla extract
2 tablespoons baking powder
2 teaspoons salt
Heat the oven to 350 degrees F.
Place the pecans in the oven and toast lightly for 15 minutes.
Cream the butter and sugar until fluffy. Add the eggs, one at a time. Stir in the vanilla extract. Sift the flour, baking powder and salt together and add to the butter. Stir in the toasted pecans.
Divide the dough into three equal pieces. Shape each piece into two 1/2-inch diameter logs. Place logs on a parchment baking sheet and press down to form the classic arch biscotti shape.
Bake for 15 minutes.
Remove from the oven with a thin spatula. Cut into 3/4-inch slices. Lay slices on their sides and return biscotti to oven to dry for 15 more minutes.
Cool on rack.
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