Pecan Biscotti

Pecan Biscotti is my basic recipe. The others are derived from it. You could probably use any kind of nut that doesn't have so much oil it turns into a butter when chopped fine. I am sure pistachios, almonds, hazelnuts or walnuts will work as well but may not chop as easily. The rum is partly there for flavor but also it adds moisture to the dough but evaporates well while baking. I have seen a recipe that uses an orange flavored liquor instead of some or all the Rum and toasted hazelnuts instead of pecans.

The goal here is a totally dry, slightly toasted cookie. If they are not done enough they don't last well but you can always freshen them up in the toaster oven.

I usually take a Tupperware container or two of these on trips.

1/4 lb. Margarine (or butter), melted
1 C Sugar
1/4 C Rum (or other liquor)
3 Eggs

1 1/2 C Pecans (or other nuts), chopped fine
2 3/4 C Flour
1 1/2 tsp Baking Powder

Put sugar in a large bowl. Beat in melted margarine, rum, and eggs.

In a food processor chop pecans until fine. Add flour and baking powder. Process until well mixed.

Add nuts and flour to wet ingredients and mix well.

Form loaves about 1/2 inch high by 3 inches wide on lightly greased baking sheets.

Bake at 350 F for about 25 minutes. At this point they should be fully baked when tested with a toothpick. Let cool until they can be easily handled--about 5 minutes.

Cut loaves into 1/2 inch widths and arrange on baking sheets with a cut side down.

Bake at 350 F for about 10 to 12 minutes each side. I consider them done when the points are distinctly brown. Adjust the time and temperature for your oven and your taste.