Honey Orange Biscotti
Submitted by melbar
Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.
YIELD
1 batchPREP
25 minCOOK
55 minREADY
85 minThese biscotti are crisp, crunchy, and lighter than most Italian cookies because they use egg substitute and no butter or oil. The sweetness comes from honey, sugar, and concentrated orange juice, while orange zest gives each slice a fragrant citrus punch.
The twice-bake method is what makes biscotti biscotti. The dough bakes first as a log until firm and lightly browned, rests for 10 minutes, gets sliced on the diagonal, then bakes again at a lower temperature until each slice is dry and crunchy throughout.
Flattening the logs slightly before the first bake prevents the crust from splitting and cracking as the dough expands. It’s a small step that makes a big difference in appearance.
Kitchen Tips
- Use a serrated knife for slicing the warm logs. A straight-edge knife crushes the soft interior and creates ragged edges.
- Slice ½ inch thick for the best crunch. Thinner slices break too easily, thicker ones stay chewy in the center.
- Turn the slices at the 10-minute mark during the second bake so both sides dry out evenly.
- Store in an airtight container. Biscotti keep for weeks and actually improve after a day or two as they dry out more.
Variations
- Add currants instead of pecans for a sweeter, chewier bite.
- Dip one end of each cooled biscotti in melted dark chocolate for a chocolate-orange version.
- Use almond extract and slivered almonds instead of orange and pecans for a classic Italian almond biscotti.
Ingredients
Directions
In a large bowl, combine the flour, sugar, baking powder and add the pecans or currants if desired and stir to mix.
Add the remaining ingredients and stir just until the dough holds together.
Turn the dough onto a lightly floured surface and shape into two 8×2 inch logs (If the dough is too sticky to handle, knead in a little more flour).
Flatten out the logs a little bit or else the crust will split and crack.
Coat a baking sheet with nonstick cooking spray and place the logs on the sheet.
Bake at 350℉ (180℃) F for about 23 minutes, or until lightly browned.
Transfer the logs to a wire rack and allow to cool for 10 minutes.
Place the logs on a cutting board and use a serrated knife to slice the logs diagonally into ½ inch thick slices.
Place the slices on a baking sheet and bake at 300℉ (150℃) for 20 minutes or until lightly browned, turning after 10 minutes.
Transfer the biscotti to wire racks and cool completely. Serve immediately or store in an airtight container.
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