Pecan Biscotti
By: Anonymous
Published: Saturday, February 13, 2010 - 2:05am

Ingredients




1 cup pecans
1 cup all-purpose flour
cup whole wheat flour
cup packed brown sugar
1 teaspoon baking soda
teaspoon cinnamon
1 dsh salt
2 teaspoons vanilla
3 egg whites
1 cup semisweet chocolate chips OPTIONAL

Preparation

1 Heat oven to 375 degrees. Spray non-stick cookie sheet with non-stick cooking spray. Grind pecans in blender or food processor until consistency of coarse meal. Mix 1/2 cup of the ground pecans and remaining ingredients except egg whites and vanilla. Stir in egg whites and vanilla until stiff dough forms. 2 Sprinkle remaining ground walnuts on lightly floured surface. Divide dough into 4 equal parts. Use dash of vanilla if dough seems to need extra liquid. Roll each into rope, about 14 inches long and 3/4 inch thick, on walnuts. Place on cookie sheet. Bake 20 minutes. Remove from oven; cut diagonally into 1-inch thick slices. Reduce oven temperature to 225. Bake 15-20 minutes longer or until crisp. 3 Melt chocolate on low heat. Place in small plastic bag, cut tiny end off bag. drizzle chocolate on top of cooled cookies for decorative effect. 4 Discard rest of chocolate. cool cookies until chocolate hardens. Store tightly covered. 5 Makes about 4 1/2 dozen cookies.