Orange Pecan Biscotti

4 large eggs
1 cup sugar
1 1/2 tablespoons grated orange rind
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped pecans

Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil, and extracts, beating until
blended.

Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.

Divide dough in half; shape each portion into an 8- x 5-inch log on a lightly greased baking sheet.

Bake at 325F for 25 minutes or until firm. Cool on baking sheet 5
minutes. Remove to wire racks to cool.

Cut each log diagonally into 1/2-inch slices with a serrated knife.
Place on greased baking sheets.

Bake at 325F for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire racks to cool. Makes 2 dozen.