Orange-Pecan Biscotti

• 1 cup Sugar
• 1/2 cups Butter, Melted
• 1-1/2 Tablespoon Brandy
• 2 Tablespoons Orange Zest
• 1-1/2 Tablespoon Orange Juice
• 1/2 teaspoons Vanilla Extract
• 1 cup Pecans, Toasted, Cooled, And Chopped
• 3 whole Large Eggs
• 2-3/4 cups Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Salt

1. Combine sugar, butter, brandy, orange zest, orange juice, and vanilla in a large bowl, stirring until smooth. Stir in pecans and eggs. Stir in flour, baking powder, and salt until just combined. Cover dough and chill for 30 minutes.
2. Preheat oven to 350u0b0F and line a large baking sheet with parchment paper. Using moistened hands, shape dough into 2 (10-by-4-inch) loaves on prepared baking sheet. Bake for 25 minutes or until pale golden. Transfer loaves to a wire rack and cool for 15 minutes.
3. Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheet; bake 9 minutes. Turn slices over and bake for 9 minutes more or until golden. Cool completely on wire racks. Store at room temperature in an airtight container up to a week.

sugar, butter, brandy, orange zest, orange juice, vanilla, pecans, eggs, flour, baking powder, ubc

Taken from tastykitchen.com/recipes/desserts/orange-pecan-biscotti/ (may not work)