Pecan Biscotti

---------- Recipe via Meal-Master (tm) v8.05

Title: Pecan Biscotti
Categories: Low-cal, Bakery, Biscotti
Yield: 45 Servings

2 Eggs
3/4 c Granulated sugar
1/3 c Margarine
1/4 c Water
2 ts Vanilla extract
1 ts Almond extract
2 3/4 c All-purpose flour
1/2 c Pecans; chopped
2 1/4 ts Baking powder

Recipe by: Rose Reisman Brings Home Light Cooking
Preheat oven to 350 degrees; coat cookie sheet with nonstick
cooking
spray. In a large bowl, blend the eggs with the sugar; beat in the
margarine, water, vanilla and almond extract until smooth. Add the
flour,
pecans and baking powder; mix until the dough forms a ball. Divide the
dough in half; shape each portion into a 12-inch long log and place on
the
baking sheet. Bake for 20 minutes. Let cool for 5 minutes. Cut the
longs
on an angle into 1/2-inch thick slices. Place the slices, cut side
down, on
the cookie sheet; bakd for 20 minutes longer, or until lightly browned.
Store in an airtight container for up to 2 weeks, or freeze for up to 1
month. Penny Halsey (ATBN65B).

Nutrition Analysis: 60 calories, 1g protein, 8g carbohydrate, 2g fat,
9mg
cholesterol, 40mg sodium.

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