| 1 | Recipe by: "food gifts for all seasons" by anne byrn preparation time: 1:30 heat oven to 350°F. |
| 2 | Place the pecans in a 9-inch pie pan and toast in the oven for 5 to 7 minutes, or until the pecans are deep brown and glossy. |
| 3 | Watch carefully so the pecans don"t burn. |
| 4 | Chop the pecans finely and set aside. |
| 5 | Sift together the flour, baking powder and salt. |
| 6 | Set aside. |
| 7 | In a large bowl, combine the butter and sugar. |
| 8 | Using an electric mixer, beat on medium speed until light and fluffy. |
| 9 | Beat in the vanilla, egg and orange zest. |
| 10 | Fold in the dry ingredients and nuts; mix until thoroughly blended. |
| 11 | Line a baking pan with parchement paper or aluminum foil. |
| 12 | Form the dough into a 3-by-12 inch strip. |
| 13 | Mound the dough up slightly in the center of the strip so that the sliced biscotti will be slightly thicker in the middle. |
| 14 | Bake on the middle rack for 18 to 20 minutes, or until lightly golden. |
| 15 | Remove the pan from the oven and let the cookie loaf cool for 10 minutes. |
| 16 | Reduce the oven temperature to 300°F. |
| 17 | Either on the pan or on a cutting board, slice the loaf of dough diagonally into scant ?inch-thick slices. |
| 18 | You should have 12 to 16 slices. |
| 19 | Turn the slices so that a cut side is down. |
| 20 | Spread the slices evenly on the pan. |
| 21 | Return the pan to the oven and bake for 20 minutes, turning the cookies over halfway through baking. |
| 22 | Turn off the oven and let the cookies cool for 1 to 2 hours in the oven with the heat off. |
| 23 | They should be quite crisp. |
| 24 | Store in an airtight container. |
