photo by LUv 2 BaKE
- Ready In:
- 1⁄4 cup butter (no substitutes)
- 3⁄4 cup white sugar
- 1 blood orange
- 2 tablespoons honey
- 1⁄2 teaspoon almond extract
- 2 eggs
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup white chocolate chips
- 1⁄2 cup chopped pecans
- Preheat oven to 325°F.
- In large mixer bowl, add sugar, butter and honey.
- Grate the peel from the blood orange using the large side of the cheese grater. Take care not to grate the pith (the white layer between peel and fruit). Add grated peel to mixer bowl.
- Cut orange in half and squeeze juice out of both halves; add to bowl.
- Cream all together til light and fluffy.
- Add almond extract and then both eggs, one at a time, beating well after each.
- Sift together flour, baking powder and salt. Gradually blend into creamed mixture.
- With wooden spoon, stir in chopped pecans and white chocolate chips.
- Dough will be slightly sticky.
- Turn out onto lightly floured surface and divide into two halves.
- Using your hands, roll one half into a 10-12 inch log and place lengthwise on greased cookie sheet.
- Gently flatten log into a long rectangle about 2-1/2 inches wide.
- Repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet.
- Bake for 20 minutes in preheated oven, or until a pale gold color.
- Remove from oven but leave logs on baking sheet til cool enough to handle.
- Gently transfer to cutting board and slice each log on a diagonal into 1-inch wide slices.
- Return to baking sheet and arrange so that there is a little space between each cookie.
- Return to oven and bake 10 minutes, then turn each cookie over to expose the opposite cut side and bake for 10 minutes more or until golden and crisp.
Questions & Replies
Got a question? Share it with the community!
Yummy! This was my first time making biscotti and it was very good. I couldn't get a blood orange, so I used a navel orange, but only used 2 T. of juice since blood oranges are smaller. I'm not sure if that was still too much or what, but my dough was very soft, so I popped it in the freezer for about 5 min. and it was the perfect consistancy then. I also left out the white chocolate because I'm not a huge fan. I think next time I will use slightly more orange zest and almond extract just to give them a little boost. All in all I nice little biscotti! thanks
This was one of 3 biscotti recipes I made today. This recipe was excellent. I did not make it during the contest, because I could never find blood oranges. I used a mandarin orange which was sweet and juicy. I also used a tsp. of amaretta liqueur as I did not have any almond extract. I also had to cook this longer than the recipe called for - I increased the cooking time by 10 minutes for the first cooking and then lowered the temp to 300 and baked for 20 min. on both of the cut sides. It had just the right crispness then and had a wonderful flavor! Thanks for a great recipe.
see 5 more reviews
RECIPE SUBMITTED BY
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.