Wednesday, March 15, 2006

Susan Betz's Triple-Orange Pecan Biscotti

I’ve adapted this recipe to make forming the biscotti a bit easier.

Susan Betz's Triple-Orange Pecan Biscotti

12 (2 2/3 cups)ounces all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoons table salt
finely grated zest of 2 oranges (to yield a scant 1/4 cup lightly packed)
4 1/2 ounces (1 cup) coarsely chopped pecans
3 large eggs at room temperature
5 Tablespoons olive oil
2 Tablespoons fresh orange juice
1 Tablespoon orange liquer, such as Grand Marnier

Pre-heat oven to 350-degrees.
Whisk together flour, sugar, baking powder and salt.
Put a bit of flour mixture in small bowl, and mix with zest (to keep from clumping); add this and the pecans into the rest of the flour mixture.
In small bowl, whisk together eggs with olive oil, orange juice and liquer.
Pour into center of flour mixture, and mix until dough is well-blended; dough will be sticky.
Dump dough onto heavily floured work surface and divide into two portions.
Pat out into rough logs, just a tad shorter than the baking sheet, and about 2 1/2-3 inches wide.
Transfer to lined baking sheets and bake until logs are golden and tops are fairly firm near the center, about 25 minutes.
Set the sheets on racks to cool, 15-20 minutes; leave the oven set at 350-degrees.
Transfer logs to cutting board and, using a serrated knife, cut them evenly on a diagonal, about 1/2-inch thick.
Set the cut slices, standing up, back onto the baking sheet, and bake for another 20 minutes, or until golden.
Let cool on sheets on racks for 5 minutes; transfer to racks to cool completely (biscotti won't get crisp until then).
Store at room temperature or freeze in an airtight container, seperating the cookie layers with waxed paper.
Makes about 40 cookies.


Post a Comment

<< Home