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Orange Pecan Biscotti

Course Dessert
Cuisine Gourmet
Author Christina Lakey - slightly modified from Jessica Blake

Ingredients

  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 4 tablespoons unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest loosely packed
  • 2 cups chopped pecans toast at 350 degrees F on a cookie sheet for approximately 7-10 minutes, turning once or more if needed for even browning., toasted

Instructions

  1. Preheat oven to 325 degrees F.
  2. In a medium bowl, sift together flour, baking powder, salt, and cinnamon. Set aside.
  3. In another medium bowl, cream together butter and sugar until fluffy.
  4. Add eggs, vanilla extract, and orange zest and blend until just incorporated.
  5. Add flour mixture to wet ingredients and stir until just incorporated. This should form a soft dough.
  6. Add pecans and stir or knead in until evenly distributed.
  7. Form the dough into a log. (Overmixing can cause the dough to be a little sticky. If this is the case, put a little flour on your hands to help out while forming. It works wonders!
  8. Place log on a parchment lined baking sheet (or you can use a silicone mat such as a Silpat).
  9. With the palms of your hands, flatten the log to approximately 1 inch height.
  10. Bake at 325 degrees F for 35-40 minutes, or until firm to the touch.
  11. Remove from the oven and reduce heat to 250 degrees F.
  12. Allow to cool completely before slicing.
  13. When completely cooled, cut slices about 1/2 inch thick at a slight angle using a serrated blade.
  14. Return slices to sheet pan, standing upright.
  15. Bake for an additional 45 minutes at 250 degrees F, or until biscotti is well-dried.
  16. Cookies can be stored for about a week in an air-tight container.

Recipe Notes

Dress it Up:
Melt white or chocolate chip morsels as directed per package. Dip one end of each cookie into the chocolate, place on parchment, and let set (refrigerate them to set faster).
To pretty things up, create a simple egg wash with 1 egg and 1 tablespoon water. Whisk together and brush over the formed biscotti log before you begin to bake.