Pecan Biscotti (Paula Deen)

Makes 2 1/2 dozen


1/2 c. butter, softened
1 c. sugar
3 eggs, divided
3/4 tsp. vanilla
2 1/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped pecans
2 Tblsp. turbinado sugar

1. Preheat oven to 325 degrees.  Line a baking sheet with parchment paper.
2. In a large bowl, beat butter and sugar at medium speed with a mixer until
fluffy.  Add 2 eggs, one at a time, beating well after each addition.  Beat in
vanilla.
3. In a medium bowl, combine flour, baking powder, and salt.  Gradually add
to butter mixture, beating until combined.  Stir in chopped pecans.  (Dough
will be sticky).
4. On a lightly floured surface, shape dough into a 12x4 inch log.  Place on
prepared baking sheet.  Lightly beat remaining egg; brush over log.  Sprinkle
with turbinado sugar (extra fine sugar or use regular sugar).  Bake for 27 to 30
minutes.  Remove from oven, and let cool completely on a wire rack.
5. Reduce oven temperature to 300 degrees.  Using a serrated knife, carefully
cut log crosswise into 1/2 - 3/4-inch-thick slioces.  Place slices on baking sheet,
cut sides down.  Bake for 15 minutes.  Turn slices over, and bake for 15 minutes
longer.  Remove from pan, and cool slices completely on wire rack.