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Friday, October 17, 2014

Chocolate Orange Pecan Biscotti

This recipe for Chocolate Orange Pecan Biscotti was just too interesting to remain as ingredients printed on a page. 

Most Biscotti recipes are similar in basic ingredients of flour, sugar and baking powder but when it comes to the defining ingredients the flavour possibilities are endless.

Biscotti have come a long way from the ones I remember eating as a child. Three flavours were standard fare in those days which included lemon/orange, anise flavour and my least favourite Biscotti studded with dried fruit, the kind found in fruitcake.

A few years ago it became somewhat of a mission for me to search out a really outstanding Biscotti recipe. Since then I've been making one delicious variety after another, each as good or better than the previous.  

Along with the explosion of flavours found in the more modern biscotti the texture has certainly changed for the better.  The once dense, tooth breaking texture has evolved into a crisp, crunchy delight with a more tender texture than its predecessor.

Bitter sweet chocolate, toasted pecans and a hint of orange make these Biscotti a pleasure to enjoy and share!

Chocolate Orange Pecan Biscotti
2 cups plus 2 tablespoons all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, room temperature
2 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon finely grated orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bitter sweet chocolate, chopped
  1. Line a large baking sheet with parchment paper.
  2. Sift together flour, baking powder and salt into a medium bowl. Set aside.
  3. With electric mixer beat together butter and sugar then add eggs one at a time.
  4. Add Grand Marnier and orange peel then flour and beat until well blended.
  5. Stir in pecans and chocolate.
  6. Divide dough in half and roll each piece about 14 inches by 2 ½ inch wide log.
  7. Place logs 2 inches apart on prepared baking sheet.
  8. Bake in a preheated 350 degree F. oven until golden, about 25 to 30 minutes.
  9. Remove from oven and let cool about 5 minutes then using a serrated knife cut logs on diagonal in1/2 to ¾ inch slices.
  10. Stand slices upright on baking sheet.
  11. Reduce heat to 325 degrees F. and bake an additional 25 minutes until golden.
  12. Remove and cool completely on rack.

Notes Tips and Suggestions
  • Orange liqueur can be replaced with 2 teaspoons of orange extract or a few drops of orange oil.
  • Be sure to lightly toast the pecans for maximum flavour.

1 comment:

  1. You know I'll be baking up a batch of these this week...
    Chocolate, Orange and Grand Marnier ... mmmmmm :)