Georgia Pecan Orange Biscotti
Submitted by carlos
Georgia pecan biscotti with toasted pecans and orange zest, twice-baked until shatteringly crisp. A Southern twist on the Italian classic, perfect for dunking.
YIELD
1 dozenPREP
20 minCOOK
40 minREADY
3 hrsThese biscotti swap the traditional Italian almonds for toasted Georgia pecans, and the result is buttery, rich, and unmistakably Southern. Orange zest brightens every bite with a citrus perfume that pairs with pecans the way peaches pair with summer.
Toasting the pecans first is where the deep, nutty flavor develops. Five to seven minutes in the oven turns them glossy and fragrant, and that roasted intensity carries through both bakes. Raw pecans would taste flat by comparison.
The twice-baked method is what makes biscotti biscotti. The first bake sets the dough loaf. After cooling and slicing on the diagonal, the second bake at a lower temperature dries out each slice until it’s crisp enough to shatter when you snap it. Cooling them in the turned-off oven for up to two hours finishes the job, drawing out the last moisture for a crunch that lasts weeks in an airtight container.
Chef Tips
- Watch the pecans closely during toasting. They go from fragrant to burnt in about 30 seconds, and burnt pecans will ruin the whole batch.
- Mound the dough strip slightly higher in the center. Biscotti loaves spread and flatten during baking, and the mound gives you taller, more elegant slices.
- Slice on the diagonal with a sharp serrated knife. Sawing gently prevents the warm loaf from crumbling.
- Flip the slices halfway through the second bake for even drying on both sides.
Variations
- Dip one end of cooled biscotti in melted dark chocolate for a dressed-up finish.
- Add a teaspoon of ground cinnamon to the flour for a warm spice note alongside the orange.
- Replace orange zest with lemon zest and add a tablespoon of poppy seeds for a lemon-poppy variation.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Place the pecans in a 9-inch pie pan and toast in the oven for 5 to 7 minutes, or until the pecans are deep brown and glossy.
Watch carefully so the pecans don’t burn.
Chop the pecans finely and set aside.
Sift together the flour, baking powder and salt.
Set aside.
In a large bowl, combine the butter and sugar.
Using an electric mixer, beat on medium speed until light and fluffy.
Beat in the vanilla, egg and orange zest.
Fold in the dry ingredients and nuts; mix until thoroughly blended.
Line a baking pan with parchement paper or aluminum foil.
Form the dough into a 3-by-12 inch strip.
Mound the dough up slightly in the center of the strip so that the sliced biscotti will be slightly thicker in the middle.
Bake on the middle rack for 18 to 20 minutes, or until lightly golden.
Remove the pan from the oven and let the cookie loaf cool for 10 minutes.
Reduce the oven temperature to 300℉ (150℃)
Either on the pan or on a cutting board, slice the loaf of dough diagonally into scant ¾ inch-thick slices.
You should have 12 to 16 slices.
Turn the slices so that a cut side is down.
Spread the slices evenly on the pan.
Return the pan to the oven and bake for 20 minutes, turning the cookies over halfway through baking.
Turn off the oven and let the cookies cool for 1 to 2 hours in the oven with the heat off.
They should be quite crisp.
Store in an airtight container.
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