Candied Orange Biscotti
Eileen Goltz |
Pareve or Dairy
- Modified from Gourmet, May 1997.
- The secret to this recipe is to freeze the dough before forming it into logs.
- 3 cups flour
- 4 teaspoons baking powder
- 1 cup sugar
- 7 Tablespoons unsalted butter or margarine, room temperature
- 3 large eggs
- ¾ cup chopped pecans (about 3½ oz.)
- ½ cup finely-chopped candied orange peel
- 3 Tablespoons orange liqueur
- 1 large egg yolk, beaten to blend
- Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Lightly flour the parchment paper.
- Sift flour and baking powder into a bowl.
- In another bowl combine the sugar and butter. Mix well and add the eggs, beating until fluffy. Add the nuts and orange peel.
- Add flour mixture and liqueur, then beat until well-blended.
- Spoon dough out onto 1 prepared baking sheet, pressing to form a 12-inch-long rectangle, about 5 inches wide.
(Dough will be very soft).
- Place in freezer until firm, about 30 minutes.
- Cut chilled dough lengthwise into 3 strips. Shape each strip on lightly floured surface into 12-inch-long, 1 1/2-inch-wide and 1-inch-high log. Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart. Brush logs with egg yolk.
- Bake until golden and firm to touch (dough will spread), about 30 minutes. Cool completely on baking sheets.
- Reduce oven temperature to 325°F.
- Using serrated knife, cut logs into 3/4-inch-wide diagonal slices. Stand biscotti slices upright on 2 heavy large baking sheets. Bake until biscotti are pale golden, about 25 minutes.
- Transfer to racks and cool.
- * The biscotti should be stored in an airtight container.