Pecan Recipes - Georgetown Pecans
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Maple Pecan Biscotti
2          cups pecans, coarsely chopped and toasted
2          large eggs
1/2      cup of granulated sugar
1/2      cup of dark brown sugar, firmly packed
1/4      cup maple syrup
1           teaspoons, maple flavor (kingarthurflour.com)
1/3       cup unsalted butter, melted
2  1/2  cups unbleached flour
2          teaspoons baking powder
1/2      teaspoon salt
2          tablespoons maple sugar, for topping
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Preheat oven to 350 degrees. Toast pecans by spreading them in a single layer on a baking sheet and baking for 10 minutes until golden brown.
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Beat together the eggs, sugars, maple syrup and maple flavor.
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Add melted butter, beating till smooth.
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Mix in flour, baking powder, salt, then nuts.
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Divide the dough in half on a sheet of wax paper. Place on parchment-lined 10x15 baking sheet. Using your wet fingers, shape each half into a rough 10" rectangle, about 4" wide and 1/2" thick. Smooth the top and sides of rectangles. Sprinkle the top of each rectangle with 1 teaspoon of maple sugar.
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Bake the biscotti dough for 30 minutes at 350. Remove from the oven, and cool for 10 minutes; cooling the dough allows you to cut it more easily, with them crumbling.
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Use a sharp chef's knife or serrated knife to cut the baked dough, slightly on the diagonal, into generous 1/2" thick slices. Place the slices close together on prepared baking sheet. If you can balance them upright, so much the better; you won't have to turn them during their second bake. 
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Bake 20-25 minutes until sides begin to brown. Makes 3 dozen 4-6" biscotti. 
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Glutten Free Pecan Meal Cookies
​2 cups pecan meal
4 tbs of sugar
pinch of salt
1-stick - 8 tbs butter softened 
Mix in a mixer or food processor
Form into log 1' high x 14' long. Wrap in wax paper
Chill
Cut into 28 - 1/2" slices. Bake on parchment, 350 degrees
Allow to cool before removing them from tray