Pecan Biscotti

2 Eggs

3/4 c Granulated sugar

1/3 c Margarine

1/4 c Water

2 ts Vanilla extract

1 ts Almond extract

2 3/4 c All-purpose flour

1/2 c Pecans; chopped

2 1/4 ts Baking powder

Recipe by: Rose Reisman Brings Home Light Cooking Preheat oven to 350 degrees; coat cookie sheet with nonstick cooking spray. In a large bowl, blend the eggs with the sugar; beat in the margarine, water, vanilla and almond extract until smooth. Add the flour, pecans and baking powder; mix until the dough forms a ball. Divide the dough in half; shape each portion into a 12-inch long log and place on the baking sheet. Bake for 20 minutes. Let cool for 5 minutes. Cut the longs on an angle into 1/2-inch thick slices. Place the slices, cut side down, on the cookie sheet; bakd for 20 minutes longer, or until lightly browned. Store in an airtight container for up to 2 weeks, or freeze for up to 1 month. Penny Halsey (ATBN65B). Nutrition Analysis: 60 calories, 1g protein, 8g carbohydrate, 2g fat, 9mg cholesterol, 40mg sodium.
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