Recipe - Pecan Biscotti

1 cup Pecans
1 cup Allpurpose flour
Three fourths cup Whole wheat flour
One half cup Packed brown sugar
1 teaspoon Baking soda
One half teaspoon Cinnamon
1 ds Salt
2 teaspoon Vanilla
3 Egg whites
1 cup Semisweet chocolate chips
(OPTIONAL)

Heat oven to 375 degrees. Spray nonstick cookie sheet with nonstick
cooking spray. Grind pecans in blender or food processor until consistency
of coarse meal. Mix One half cup of the ground pecans and remaining ingredients
except egg whites and vanilla. Stir in egg whites and vanilla until stiff
dough forms.

Sprinkle remaining ground walnuts on lightly floured surface. Divide dough
into 4 equal parts. Use dash of vanilla if dough seems to need extra
liquid. Roll each into rope, about 14 inches long and Three fourths inch thick, on
walnuts. Place on cookie sheet. Bake 20 minutes. Remove from oven; cut
diagonally into 1inch thick slices. Reduce oven temperature to 225. Bake
1520 minutes longer or until crisp.

Melt chocolate on low heat. Place in small plastic bag, cut tiny end off
bag. drizzle chocolate on top of cooled cookies for decorative effect.
Discard rest of chocolate. cool cookies until chocolate hardens. Store
tightly covered.

Makes about 4 One half dozen cookies. Per cookie (NOTE: NOT INCLUDING
CHOCOLATE): 35 calories, 1 g. protein, 5 g. carbohydrate, 1 g. fat, 0
fiber, 0 cholesterol, 25 mg. sodium..

Posted to Digest eatlf.v096.n235

From: Jennifer nifer@midplains.net

Date: Sun, 01 Dec 1996 21:03:07 0600