Friday, October 25, 2013

Orange-Pecan Biscotti

Whenever I think of biscotti I am transported to so many days in my past where busy holiday shopping, errands, and lists of things to do, found me stepping wearily into a coffee shop to treat myself to something hot (and caffeinated) to drink and a quick yummy snack. I find biscotti in just about every form to be attractive and tempting. You know its crunchy but there are so many variations and flavors that it would truly be a shame not to try them all. And its the perfect bite size, on the go snack, to curb hunger and restore a smile to your face.

I am a sucker for holiday flavors, smells, and essences and the smell of a fresh orange being zested triggers all of my emotional memories, in a good way. It is an annual holiday fruit that joyfully fills up the produce basket. It's a busy citrus fruit that makes it's appearance during hot summer days and again during winter using its zest and juice to bring great flavor to many dishes. It's a 'super' fruit in my opinion and has a million uses, even in and orange is my favorite!

So, no doubt when I saw Orange-Pecan biscotti in my holiday magazine, I fell for it. Okay! I will make you! The super fruit will be getting some help from its holiday partners, Pecan and Grand Marnier in its holiday transformation.


12 oz.  (2 2/3 cups) all-purpose flour; plus more for shaping
1 1/2 cups granulated sugar
2 tsp. baking powder
3/4 tsp table salt
Finely grated zest of 2 oranges (To yield a scan 1/4 cup lightly packed)
4 1/2 oz. (1 cup)  coarsely chopped pecans
3 large eggs, at room temperature
5 Tbs. olive oil
2 Tbs. fresh orange juice
1 Tbs. orange liqueur, such as Grand Marnier


Position racks in the middle and top of the oven and heat the oven to 350 degrees. 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 bit of the flour mixture into a small bowl, add the orange zest, and rub the zest into the flour to keep it from clumping. Stir 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 a heavily floured work surface and portion into six equal pieces. Roll each piece into a log that's 12 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 then tops are fairly firm near the center, 22 to 25 minutes, rotating the sheets and switching their positions 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 degrees.
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, rotate the baking sheet positions, and bake until the biscotti are golden, another 8 - 10 minutes.
Let cool on the sheets on the racks for 5 minutes before transferring them off the sheets and onto the racks to cool completely (the biscotti will not get crisp until then). 
Store at room temperature or freeze in an airtight container, separating the layers with waxed paper.

Yield about 60 small biscotti



  • You can always make and drizzle a nice frosting over these (that will harden well) for an extra special sweet treat.
  • I made large cuts of biscotti as my personal preference. 
  • Easy & straightforward recipe that would be great for gift giving, gift wrapped in a cute container with embellishments like ribbon.

We couldn't stay out of these once they were cooled and ready for eating. I use biscotti, this recipe in particular, in my shipments to the military overseas as part of Operation Baking Gals. They keep very well and retain their crunch!

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