BISCOTTI 2 1/2 c. flour 2 c. finely chopped pecans 1/2 t. baking powder 1 1/2 c. sugar 1/4 t. salt 1/2 t. grated lemon zest 3 eggs 1/2 c. butter, at room temperature 1 1/2 t. almond extract 1 t. vanilla extract 1 egg white, beaten Combine flour, pecans, baking powder, sugar, salt and lemon zest until blended. Cream eggs, butter and extracts on low speed until smooth. lowly add flour mixture to egg mixture and blend well. Line a baking sheet with tin foil and spray with cooking spray. Divide dough into halves and form each half into a "log" 12 inches long and 3 inches wide. (I spread with my rubber spatula.) Brush logs with egg white. Bake at 375 degrees for 30 minutes, or until golden brown. Remove from oven; test for doneness. Reduce oven temperature to 325 degrees. Peel logs off of tin foil. Cut each log into 24 (1/2-inch) slices. Lay slices on their sides on cookie sheet and return to oven. Bake 12 to 15 minutes. Cool on wire racks and store in an airtight container. *These will last several weeks if kept in an airtight container. I usually only make a half recipe. *This recipe is adapted from one out of the Junior League of San Antonio cookbook. They used almonds, but being a southern girl, I used pecans instead and I like them better. Maggie