This recipe is from 2004 and I think from a Fine Cooking Magazine. It is one of those recipes I cut out of a magazine and save for some time before baking up. I switched up a couple of things to suit my preference and it is a great recipe. Easy, delicious, fragrant and oh, so yummy!
A fairly easy dough to work with. Not too sticky like many biscotti recipes I have tried and as long as the surface where you shape the dough has a moderate amount of flour the dough shapes up well.
So without further delay here is the recipe:
Preheat oven to 350F Prepare 2 large cookie sheets with parchment and set aside.
2 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup toasted pecans, chopped
3 large eggs
5 tablespoons oil
1/2 cup orange juice or the juice from your zested orange (don’t worry if it’s not 1/2 cup)
White Chocolate to drizzle on finished biscotti (optional)
Make sure all your ingredients are at room temperature before beginning for best results.
In a large bowl, whisk the flour, sugar, baking powder and salt together. Add the zest and the pecans and stir until zest is distributed well.
In a small bowl, whisk the eggs with the oil and orange juice until combined.
Make a well in the flour mixture and pour the wet mixture into the well. Stir together until blended and no flour remains. This mixture will be a little sticky.
Generously flour your work surface. Now before turning the mixture out onto the work surface and dividing my dough, I like to flour my hands and work the dough a little right in the bowl. Then I just grab about 1/3 of the dough at a time and work with it. I find this easier than dumping it all out and then dividing it up.
Bring your 1/3 of dough together into a loose ball and put on floured surface. Roll into a log about 12-inches or so. Place on prepared sheet and then flatten slightly. (I find this easier than flattening and then trying to lift off surface to place on baking sheet.)
Repeat with remaining dough. Bake for about 20-25 minutes until dough is brown around edges and set. Remove from oven and let cool for 20-30 minutes. Cut into slices with a serrated knife and place cut side down back on sheets.
Bake another 6 minutes (still at 350F) and then turn onto other cut side and bake another 8 minutes. If you like very hard biscotti I would suggest baking another couple of minutes per side.
Let cool and dip or drizzle in white chocolate if you like.