Chocolate Orange Biscotti

By learen

Ingredients

• 2 cups + 2 T flour
• 1 1/2 t baking powder
• 1/4 t salt
• 3/4 c sugar
• 1/2 c unsalted butter, room temperature
• 2 large eggs
• 2 T Grand Marnier or other orange liqueur
• 1 T grated orange peel
• 1 c pecans, lightly toasted, coarsely chopped
• 6 oz bittersweet chocolate chips

Details

Servings 36

Preparation

Step 1

Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in med bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then orange liqueur and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm up.

Position rack in center of oven; preheat to 350. Using floured hands, form each dough piece into 14 inch long, 2 1/2 inch wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transer parchment with logs to rack. Cool 20 minutes. Reduce oven temp to 300.

Place one log on cutting board and using serrated knife, cut log on diagonal into 1/2 inch thick slices. Stand slices upright on baking sheet. Repeat with remaining log.

Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. Store in air tight container.