Preheat oven to 350 F

In a small bowl mix together flour, baking powder, espresso powder and salt.

In a large bowl, lightly beat the eggs, then slowly add in the sugar.

Slowly add in the oil until mixture is a light yellow in color.

Add the flour mixture, and Chopped Pecans, mix together until blended.

With moistened hands form dough into a log on a cookie sheet, about 1 inch thick by 3 inches wide.

Bake for 25 minutes or until golden brown.

Allow to cool for about 10 minutes then slice into ½ inch slices and place the biscotti on their sides and return to the oven.

Bake for 10-12 minutes, or until golden brown, then let place on a cooling rack.