The brown sugar and toasted pecans in these biscotti give them a flavor reminiscent of pecan pie. Like all biscotti, they must be baked twice to develop that crunchy texture that makes them so perfect for dunking in coffee and hot cocoa.
Start to finish: 1 hour
Makes 30 cookies
1 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 cups whole pecans
Heat the oven to 350 F. Coat 2 baking sheets with baking or cooking spray.
In a large bowl, use an electric mixer to beat the eggs, brown sugar, salt and vanilla until pale and thick. Fold in the flour and baking powder, then the pecans.
Transfer half the dough to each of the prepared baking sheets. Using wet hands, form each half into a log about 3 inches wide. Bake for 20 to 25 minutes, or until the loaves are golden and firm.
Let the loaves cool a bit so they are easier to handle. Lower the oven to 325 F.
Slice the biscotti on a slight diagonal into cookies about 3/4 inch thick. Arrange the cookies on the baking sheets, bottoms (not on a cut side) down. Bake for another 15 to 20 minutes. Let cool on a wire cooling rack before transferring to an airtight container.