Honey Nut Bran Biscotti

Total Time: 1 hr 6 mins Preparation Time: 20 mins Cook Time: 46 mins

Ingredients

• Servings: 25
• 2 (7 ounce) packages honey bran muffin mix
• 8 tablespoons melted butter, slightly cooled
• 2 large eggs, beaten
• 1 cup all-purpose flour
• 3/4 cup chopped pecans

Recipe

• 1 preheat oven to 350°f and line cookie sheet with parchment paper.
• 2 combine all of the ingredients, except the pecans with an electric mixer.
• 3 dough will form a ball, but it is sticky.
• 4 add the pecans and combine with other mixture. (here, i use dough hooks because of the consistency of the dough).
• 5 with well floured hands turn dough out of bowl onto the cookie sheet.
• 6 pat the dough into two equal logs about 4 inches wide and 12 to 14 inches long.
• 7 slightly flatten the log.
• 8 bake at 350°f for 30 minutes.
• 9 remove the loaves on the parchment paper to a wire rack and cool for 15 minutes.
• 10 place the logs on a cutting surface and with a sharp serrated knife slice the log in to 1/2 inch slices.
• 11 return the parchment paper to the cookie sheet and place the slices on the cookie sheet with a cut side up.
• 12 return to the oven for 8 minutes.
• 13 remove and turn each slice over and return to the oven for an additional 8 minutes.
• 14 the biscotti is best if left in the oven for more than 30 minutes after turning off the oven.
• 15 leave the oven door ajar.
• 16 allow the biscotti to cool on a wire rack completely.
• 17 biscotti will keep a long time in an air tight container.