Chocolate, Orange and Pecan Biscotti

Biscotti, those crispy, crunchy, nut, fruit and chocolate laden delights from Italy are among my favorite cookies. Baked in a log form, then sliced and baked again until dry and golden tan, these are the best of the “dunking” cookies you will ever enjoy. Dunk them in coffee, tea or a glass of wine, they are sure to please however you dunk! These are easy peasy to make and there is enough to share with family and friends, if they last that long. I have not made biscotti in ages but I am sure happy I made these yesterday. I shared some with neighbors and they said these were fantastic. I used a good quality bittersweet chocolate which I think makes a difference but you use what your budget allows. Substitute walnuts or even hazelnuts for the pecans if you like.

Here’s what we’ll need.

Chocolate, Orange and Pecan Biscotti

Orange and chocolate is a classic combination and using 3 flavors of orange plus rich, dark bittersweet chocolate makes a fabulous biscotti! Throw in some chopped toasted pecans and you have an absolutely delicious version of biscotti. I ended up with 28 biscotti and they are going fast! Don't worry about slicing them exactly 1/2 inch thick. I didn't. I just eyeballed and sliced away! Preheat oven to 350 degrees. Line a large baking pan with parchment paper.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 45 minutes mins

Servings 28 biscotti

Ingredients

  

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• 2 cups plus 2 Tbsp AP flour
• 1-1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 1/2 cup butter
• 2 large eggs
• 2 Tbsp orange juice
• 1 Tbsp grated orange peel
• 1/2 tsp Orange Extract
• 1 cup toasted pecans chopped
• 4 oz bar bittersweet chocolate chopped

Instructions

 

• In a medium size bowl, stir together the flour, baking powder and salt.
  
• In a large bowl using an electric mixer, cream together the butter and sugar. Add the eggs one at a time and mix well.
  
• Stir in the orange juice, peel and extract.
  
• Add the flour mixture gradually to the butter mixture and beat on low speed until well incorporated. Stir in the chopped pecans and chocolate. Cover and place in the refrigerator for about 45 minutes until chilled.
  
• Turn the dough out onto a board and divide in half. Flour your hands then shape each half into a log about 12 inches long by 2-1/2 wide. Carefully transfer each log to the prepared baking pan keeping them separated by at least 2 inches.
  
• Bake at 350 degrees for about 30 minutes until golden. Remove from the oven and slide the logs with the parchment paper onto wire racks to cool. Let cool about 30 minutes. Decrease oven temperature to 300 degrees.
  
• Using a serrated knife, slice each log on the diagonal into 1/2 inch wide slices. Stand each slice upright on the baking pan and return the pan to the oven. Bake for 30 minutes until dry to the touch and the sides of each slice are golden.
  
• Remove from the oven and cool completely on a wire rack before enjoying on their own or with your favorite beverage.
  
• Thanks for stopping by today friends! The days are getting longer and the nights are getting shorter. The air is becoming warmer and more and more people have received the COVID 19 vaccine. Hoping against hope that means the tide is turning and we all will be able to get outside and enjoy our families and friends again. In the meantime, take care of yourselves, eat well and enjoy a cookie or two! Journey on! Hugs and much love from me, Karen, TJG

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