Pecan Biscotti

Ingredients

• 1.3 teaspoons double-acting baking powder 
• 2 large eggs lightly beaten
• 1.8 cups flour all-purpose
• 1 cup pecans finely chopped
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 1 Dash vanilla extract 
• 0.5 cup vegetable oil 
• 0.5 cup cornmeal yellow

Equipment

• bowl
• baking sheet
• oven
• serrated knife

Directions

1. Combine first 5 ingredients in a large bowl.
2. Combine eggs and remaining 3 ingredients; gradually add to flour mixture, stirring just until dry ingredients are moistened.
3. Place dough on a lightly floured surface; divide in half. With lightly floured hands, shape each half into a 12" x 1 1/4" log.
4. Place logs 3" apart on a lightly greased baking sheet.
5. Bake at 350 for 25 minutes; cool 10 minutes.
6. Cut each log crosswise into 3/4"-thick slices, using a serrated knife.
7. Place slices, cut side down, on ungreased baking sheets.
8. Bake at 350 for 12 minutes, turning cookies once.
9. Remove to wire racks, and cool completely.