This recipe is from a compadre in Pennsylvania, Chef Guy DiSalvo.
Guy owns two little Italian restaurants named "DiSalvo’s
Station" in Latrobe and "DiSalvo’s" in Jeanette.
The next time you’re in Pennsylvania drop by to see Guy, and
tell him John sent you. Don’t forget to try his homemade Biscotti.
- 6 whole eggs
- 1 1/4 cup sugar
- 1 orange rind
- 1 tsp vanilla
- 1 1/4 cup vegetable oil
- 2 cups flour
- 2 tbsp baking powder
- 2 lb toasted pecans
Break the eggs into a small mixing bowl. Add the sugar, orange rind
and vanilla. Beat on medium heat for 10 to 12 minutes. SLOWLY add
the vegetable oil. In a separate bowl, combine the flour and baking
powder together. SLOWLY add the flour mixture to the egg mixture.
Beat on low speed for 2 minutes. Fold mixture by hand until smooth
(NO lumps). With a rubber spatula, slowly fold in pecans. Grease
(spray with a cooking spray) 6 (six) bread loaf pans. Divide the
dough evenly into the 6 pans: approximately 1 inch of batter. Bake
at 350 degrees F for approximately 15 minutes. Let set in pans for
5 minutes. Remove from pans and place on a cooling rack for 5 minutes.
Slice each loaf into approximately 1 inch slices (10-12 slices per
loaf). Arrange slices on a cookie sheet tray and place in oven for
5 to 6 minutes or until lightly toasted.