Ingredients

Beat together:
4 Large Eggs
1 Cup Dark Brown Sugar (firmly packed and generously mounted)
3/4 Cup of Vegetable Oil
1/2 Cup of Processed Naval Orange (cut the orange into halves and each half into quarters, do not peel, then process the orange chunks, including the rind, in a food processor until it breaks down, the rind will be larger in pieces than the pulp, you will have about 3/4 cup of processed orange, but only use 1/2 Cup)
1 Tablespoon of Vanilla
1 1/2 Teaspoon of Orange Extract
1 1/2 teaspoon Cinnamon
1/2 teaspoon Ground Cloves
1/2 teaspoon Ground Ginger
1/2 teaspoon Pumpkin Pie Spice
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Allspice

Slowly Add:
2 Cups of Flour
2 Teaspoons of Baking Powder
Then fold in 1 cup Chopped Walnuts

This is a (1) bowl recipe.

Instructions

Grease & Flour small toaster pans (3) 5x10 or (2) Brownie Pans 11x7
Oven at 350˚ Cook cookies between 20-25 minutes

Let the biscotti cool on wire racks for about 10 minutes and then invert onto a cutting board.
With a very sharp knife, cut along edges of the biscotti to remove the hard outer crust…then cut biscotti into 3/4 inch slices.
Arrange the slices on baking sheet and bake 8-10 minutes, turn slices over, and bake another 8-10 minutes or until firm to the touch. Remove from oven and let completely cool.

Store in an airtight container.

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