Snickerdoodle Biscotti

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Cinnamon sugar
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 2 tbsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Pecans, whole

• Dairy

  • 1/2 cup Butter, unsalted

Found on hjholidays.com

Description

Directions

• Place pecans in a shallow pan and bake in a preheated 350 degree oven for 6 minutes, or until golden brown. Let cool.
• In a medium-size mixing bowl, cream butter and sugar until light and fluffy.
• Beat in eggs, vanilla and cinnamon.
• Add flour, baking powder and salt to the creamed mixture, mixing until completely blended.
• Fold in whole pecans. (If preferred, you can chop pecans before adding.)
• Divide dough in half and place on parchment paper in two log shapes. Shape with hands; make sure logs are 2 inches apart because they spread when cooking.
• Bake in preheated 325 degree oven for 25 minutes. Transfer to a cooling rack and cool for 10 to 20 minutes.
• Cut crosswise 3/4 inches thick and place slices upright on their edges about 1/4 inch or more apart on parchment paper. You can reuse the same parchment paper for both bakings. Bake for 15 more minutes to dry.
• Let cool on baking rack. Store in sealed container at room temperature for 4 weeks. Freeze for 6 months.