Orange Pecan Biscotti

By LyndaLee

Yummy, easy biscotti. Can be dipped in chocolate, or not. Delish either way.

Ingredients

• 2 2/3 cups all purpose flour, plus more for shaping
• 1 1/2 cups sugar
• 2 tsp baking powder
• 3/4 tsp salt
• 1 or 2 oranges to zest (a scant 1/4 cup lightly packed)
• 1 cup coarsely chopped pecans
• 3 larges eggs, at room temperature
• 5 tbs olive oil
• 2 tbs fresh orange juice
• 1 tbs orange liqueur, such as Grand Marnier

Details

Servings 60

Preparation

Step 1

Position racks in the middle and top of the oven and heat the oven to 350 F. Line two large baking sheets with parchment.

In a large bowl, whisk the flour with the sugar, baking powder, and salt to combine. Put a it of the flour mixture in a small bowl, add the orange zest, and rub the zest into the flour to keep it from clumping. Stir in the coated zest and the pecans into the rest of the flour mixture.

In a small bowl, whisk the eggs with the olive oil, orange juice, and liqueur until well blended. Pour into the center of the flour mixture. Stir with a wooden spoon until the dough is blended. The dough will be very sticky.

Dump the dough onto the heavily floured work surface and portion into six equal pieces. Roll each piece into a log that's 12 in inches long, dusting with flour along the way to keep the dough from sticking. Set the logs about 3 inches apart on the prepared baking sheets and then press gently to flatten each log so that it's 1 1/2 to 2 inches wide.

Bake until the logs are golden and the tops are fairly firm near the center, 22 to 25 minutes, rotating the sheets and switching their position after 10 minutes to ensure even baking. Set the sheets on racks until the logs are cool enough to handle, about 20 minutes. Leave the oven set to 350 F.

Transfer the logs to a cutting board and using a serrated knife, saw them on a sharp diagonal into slices 1/2 inch thick. Arrange the slices on the baking sheets, laying them flat with a cut side down. Return the baking sheets to the oven and bake the biscotti for about 6 minutes. Turn the biscotti over, rotating the baking sheets and switch their position and bake until the biscotti are golden, another 8-10 minutes.

Let cool on the sheets on racks for 5 minutes before transferring them to rack to cool completely (the biscotti won't get crisp until then).

Store at room temperature or freeze in airtight container, separating the layers with waxed paper.