Search
by Ingredient

Georgia Pecan Orange Biscotti

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by carlos

YIELD

1 dozen

PREP

20 min

COOK

40 min

READY

3 hrs

Ingredients

¾ 177
CUP ML PECANS
1 ¼ 296
1 ½ 7.5
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
¼ 59
CUP ML BUTTER, UNSALTED
softened, 2 ounces
¼ 59
CUP ML SUGAR
+ 2 tbsp
¼ 1.3
TEASPOON ML VANILLA EXTRACT
1 1
LARGE LARGE EGGS
1 5
TEASPOON ML ORANGE ZEST

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 452 55% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 168mg 7%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 12%
Sugars g
Protein 15g
Vitamin A 9% Vitamin C 2%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe