One of the most rewarding parts of baking is the opportunity to tailor my creations for specific groups. These orange-pecan biscotti were warmly received at my weekly Italian class, and it’s easy to see why – the golden cookies are flecked with orange zest and toasted pecans, and the citrus gives each crunchy bite a pleasant brightness that complements the rich pecans. In the words of my kind teacher, the cookies are molto delizioso, or very delicious. Serve with a sweet dessert wine such as Vin Santo, as is the Italian custom, or dunk in your preferred coffee drink.
Adapted from Gourmet Italian Kitchen
1 cup sugar
1/2 cup butter, melted
1 1/2 Tbsp brandy
Zest of 1 orange
1 1/2 Tbsp orange juice
1/2 tsp vanilla extract
1 cup pecans, toasted, cooled, and chopped
3 large eggs
2 3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
Combine sugar, butter, brandy, orange zest, orange juice, and vanilla in a large bowl, stirring until smooth. Stir in pecans and eggs. Stir in flour, baking powder, and salt until just combined. Cover dough and chill for 30 minutes.
Preheat oven to 350°F and line a large baking sheet with parchment paper. Using moistened hands, shape dough into 2 (10-by-4-inch) loaves on prepared baking sheet. Bake for 25 minutes or until pale golden. Transfer loaves to a wire rack and cool for 15 minutes.
Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheet; bake 9 minutes. Turn slices over and bake for 9 minutes more or until golden. Cool completely on wire racks. Store at room temperature in an airtight container up to a week.
Yield – 32 biscotti (serving size: 1 biscotto)
Calories – 120
Carbs – 15