Biscotti with Chocolate Chunks and Orange
Biscotti’s are my signature cookie. I make all kinds. Give them a try. The trick is spraying a vegetable oil on your hands when forming the logs.
2 cups plus 2T. flour
1 ½ teas. baking powder
¼ teas salt
¾ cup sugar
½ cup (1stick) unsalted butter, room temperature
2 large eggs
2 T. Grand Marnier
1T. grated orange peel
1 cup tasted pecan, coarsely chopped
6 ounces bittersweet chocolate, chopped
Line large baking sheets with parchment paper. Whisk flour, baking powder and salt in a medium bowl. Using an electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs, 1 at a time, then Grand Marnier and orange peel. Add flour and beat until blended. Stir in pecans and chocolate. Gather dough together, divide in half. Wrap in plastic and freeze for 20 minutes till firm.
Position rack in center of oven; preheat to 350 degrees. Spray hand with Pam and form each dough piece into 14-inch long, 2 ½ -inch wide log. Transfer logs to prepared pans, spacing 2 inches apart. Bake for 30 minutes, until a light golden brown. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300 degrees.
Place 1 log on cutting board. Using serrated knife, cut log on diagonal into ½- inch thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
Bake biscotti for 30 minutes, until dry to touch and pale golden. Cool completely on rack.
This recipe is taken from my new cookbook, just published last week. Email firstname.lastname@example.org for information.
Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina