Orange-Pecan Biscotti

READY IN: 1hr 5mins
Recipe by Chef Charley

Light and airy double baked cookies called "biscotti" to enjoy with coffee or anytime of the day for a quick snack.

Top Review by BestFriendsStevie

I made this recipe today, following it to the letter, correct oven temps, the works as I always do when I try a new recipe. The reviews were good, but the results were awful--1) it needs salt; 2) they don't brown correctly which is a problem; 3) they are hard as rocks and extremely bland. Very disappointing and big was of time and especiallly, ingredients. They were so bad, I had to throw them all away--and that's rare that I ever have to toss anything I've made. I have made many biscotti recipes with good results, so it is not inexperience with biscotti, this is a bad recipe.

Ingredients Nutrition

Directions

  1. Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil and extracts, beating until blended.
  2. Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
  3. Divide dough into 4 3 1/2" thick logs; place on a lightly greased baking sheet.
  4. Bake at 325 for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool for 10 minutes.
  5. Cut each log diagonally into 1/2" slices with serrated knife. Place on greased baking sheets.
  6. Bake at 325 for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire rack to cool.

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