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