Delicate orange flavors meld into the perfect crunch with this Fine Cooking biscotti recipe. Note the dough is sticky and a little difficult to work with, but the end result makes it true winner.
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| My version on top, FC's on bottom! |
- 12 oz. (2-2/3 cups) all-purpose flour (we occasionally sub 2/3 cup of whole wheat flour for 2/3 cups of the all-purpose)
- 1-1/2 cups granulated sugar (I have reduced to 1 1/4 cup)
- 2 tsp. baking powder
- 3/4 tsp. table salt
- Finely grated zest of 2 oranges (to yield a scant 1/4 cup lightly packed) (My patience for zesting runs short and I've used as little as 2 Tbs with good results! But 1/4 cup is best...)
- 4-1/2 oz. (1 cup) coarsely chopped pecans
- 3 large eggs, at room temperature
- 5 Tbs. olive oil (I reduce to 2 Tbs)
- 2 Tbs. fresh orange juice
- 1 Tbs. orange liqueur, such as Grand Marnier (I usually just splash... more like 2 Tbs!)
- Position oven racks in the middle and top of the oven and heat the oven to 350°F. Line two large baking sheets with parchment.
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 divide into six equal
portions. Roll each portion 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 the 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, 20 to 30 minutes. Leave the oven set
to 350°F.
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 sheets and switch their positions, and
bake until the biscotti are golden, another 8 to 10 minutes.
Let cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely (the biscotti will crisp as they cool).
Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.
Liv Life Note: As
I found the dough to appear too wet to hold together, in the past I
have added additional flour. While this works fine... I would resist
the urge to add a large amount of flour. My biscotti with additional
flour baked up a bit dry, where the original recipe baked into to a
beautiful cookie with no cracking on top.
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