John's Pecan Biscotti

posted as a favor to @mareserinitatis


3/4 cup butter
1 cup white sugar
2 eggs
1 1/2 tsp vanilla
2 1/2 cups flour
3/4 tsp baking powder
1/2 tsp salt
1 1/2 cups pecans, chopped
1/2 cup pecans, ground (use coffee mill or blender)
2 Tbsp Frangelico

Preheat oven to 350 F
Line cookie sheets with parchment

Cream butter and sugar until light and fluffy.
Beat in eggs, vanilla, ad Frangelico
Separate bowl, sift together flour, baking powder and salt.
Add ground pecans.
Mix dry into the egg mixture
Stir in chopped pecans
Divide dough in half.
Form into a rectangular slab about 1/2" to 3/4" thick.

Bake for 30 minutes or until edges are golden brown and center is firm.
Remove from oven and let cool enough to handle.
Slice baked loaf into 1/2" thick Biscotti.
Arrange slices on a wire rack leaving some space between slices, and bake for an additional 10 minute.

Optional: Let fully cool, the dip ends into chocolate candy "melts" melted in a double boiler. then set out on foil to cool.

Makes about 30 Biscotti.
I have no idea how long they keep. They've always gone within a day and a half.

Amazing Customer Awareness : Just a Candy Bar Away

This may sound silly at first, but last year I wrote an angry email to Russell Stover, the Denver based confectioner that has been making candy since 1923. They make a lot of

really good stuff and one of my favorites, only available around Easter, is the Coconut Nest. It's a nice little coconut and chocolate mixture with three or four little jelly bean "eggs" placed in the center of the "nest".

Now I try to watch my weight and pay attention to what I'm eating, but every year I would buy a few of these over a couple weeks. More a seasonal splurge than a chocolate binge. So last year I noticed them on the shelf at our pharmacy and picked one up. Now granted, it's just a piece of candy, but what a big disappointment.