1 1/2 c. pecans, toasted; after toasting, roughly chop 1/2 of the pecans
2 1/2 c. flour (I like to use 1 c. whole wheat and 1 1/2 c. white, all-purpose)
1 1/4 c. sugar
1 tsp. baking powder
pinch of salt
2 Tbls. lemon zest
1/2 tsp. freshly ground nutmeg
2 egg yolks
juice from one lemon
1 tsp. vanilla
Preheat oven to 350.
In a large bowl, combine flour, sugar, baking powder, salt, lemon zest and nutmeg; stir to combine.
In a separate bowl mix eggs, egg yolks, lemon juice and vanilla. Add the wet ingredient to the dry. Mix until almost all of the flour is incorporated and then mix in the pecans. The dough may be sticky.
Turn the mixture out onto a lightly floured surface and knead a few times to finish (do not knead too much or you will overwork the dough). If the dough is too sticky, you may need to sprinkle a bit of flour on the top and/or your hands.
Divide the dough into equal pieces and roll each into long logs. Roll them thinner or thicker - your choice. I prefer my biscotti smaller, so my logs are thinner.
Bake at 350 for 25-30 minutes. Remove the logs and lower the oven to 275.
When the logs are cool enough to handle, use a serrated knife and slice into cookies. You should get 15-20 per log, depending on how long you rolled them and how thick you want your finished cookies.
|slightly cooled and sliced|
Lay each cookie on its side. I like to use a rack here so you don't have to flip them half way through. Bake slices at 275 for 20-25 minutes more. Cookie should be completely hard and dried throughout; keep baking if needed until you reach that stage.
|ready for the second bake|
Let cool completely.
|you can smell the nutmeg and lemon...yum!|
All I need now is a cup of coffee for dunking!
Bye for now...