Maple Pecan Biscotti
Preheat oven to 375.
Beat together:
1/4 c. vegetable oil
1 c. white sugar
1/4 c. brown sugar
2 large eggs
2 large egg whites
1 tsp. vanilla
1/2 tsp maple flavor (or extract)
In a separate bowl, mix:
3 1/3 c. flour
2 1/2 tsp. baking powder
3/4 tsp. salt
Stir the dry ingredients into the wet ingredients, and then add:
1 1/2 c. toasted pecans
Form dough into two long narrow logs. Bake at 375 for 30 minutes. Remove from oven, lower the oven temperature to 300, and let the logs cool at least 15 minutes. Slice crosswise on a slight diagonal into 1/4-inch cookies. Lay the slices flat on the sheet and bake for another 15 to 20 minutes, until lightly browned and firm–they will harden more when cooled. These store well in the freezer or out, in an airtight container.
Kate Cohen 