Lemon 'N Pecan Biscotti

• 1 1/4 cups sugar
• 1/3 cup Land O Lakes Butter, softened
• 1/4 cup fresh lemon juice
• 3 Land O Lakes All-Natural Eggs
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon vanilla
• 3 1/4 cups all-purpose flour
• 1 cup chopped toasted pecans
• 1 teaspoon baking soda
• 1/2 teaspoon salt

1. Heat oven to 375F.
2. Grease 2 baking sheets; set aside.
3. Combine sugar, butter, lemon juice, eggs, lemon zest and vanilla in bowl.
4. Beat at medium speed, scraping bowl often, until well mixed.
5. Stir in all remaining ingredients.
6. (Dough will be sticky.)
7. Shape dough on lightly floured surface, with floured hands, into 2 (13x2-inch) logs.
8. Place logs, 4 inches apart, onto prepared baking sheets; flatten logs slightly.
9. Bake 20-30 minutes or until lightly browned and firm to touch.
10. Remove to cooling rack; cool 10 minutes.
11. Reduce oven to 300F.
12. Cut logs into 1/2-inch slices.
13. Arrange slices on same baking sheets, cut-side down.
14. Bake 10-20 minutes or until crisp and golden brown.

sugar, butter, lemon juice, eggs, freshly grated lemon zest, vanilla, flour, pecans, baking soda, salt

Taken from www.landolakes.com/recipe/333/lemon-n-pecan-biscotti (may not work)