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Orange-Pecan Biscotti

Southern Living OCTOBER 2001

  • Yield: Makes 2 dozen

Ingredients

  • 4 large eggs
  • 1 cup sugar
  • 1 1/2 tablespoons grated orange rind
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup chopped pecans

Preparation

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.

Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.

Divide dough in half; shape each portion into an 8- x 5-inch log on a lightly greased baking sheet.

Bake at 325° for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool.

Cut each log diagonally into 1/2-inch slices with a serrated knife. Place on greased baking sheets.

Bake at 325° for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire racks to cool.

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