Cinnamon Pecan Biscotti

  • 2 cups all-purpose flour
  • 1 cup plus 2 tablespoons granulated sugar; divided
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 3 eggs; divided
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange zest
  • 1½ cups Pecan Valley Pecan Pieces; toasted
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon water
  1. Preheat oven to 300ºF. Grease and flour baking sheet.
  2. Using an electric mixer with a dough hook attachment, combine flour, 1 cup sugar, baking soda and powder, and salt in a large bowl until blended.
  3. In a small bowl, whisk 2 eggs, 1 egg yolk, vanilla and orange zest. Add egg mix to flour mix; continue beating until a soft dough forms.
  4. Turn onto a lightly floured surface. Add pecans and knead 3 minutes or until pecans are evenly distributed.
  5. Divide dough in half. On baking sheet, shape each piece of dough into a 2½-inch-by-10-inch loaf, flouring hands as necessary. Allow 3 inches between loaves on a baking sheet.
  6. In a small bowl, combine remaining 2 tablespoons sugar and cinnamon.
  7. In another small bowl, beat remaining egg and water. Brush loaves with egg mixture; sprinkle with sugar and cinnamon mix.
  8. Bake in a preheated oven for 45 to 50 minutes or until loaves are lightly browned.
  9. Cool 10 minutes on baking sheet. Cut loaves diagonally into ½ inch slices. Lay cut cookies flat on a baking sheet.
  10. Bake in a preheated oven for 15 minutes, turn cookies over, and bake 15 minutes longer.
  11. Transfer cookies to wire rack to cool completely. Store in an airtight container.

Makes about 2½ dozen biscotti

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