Orange Pecan Biscotti
Elevate your coffee break with these delectably crisp Orange Pecan Biscotti, a recipe that harmoniously blends zesty citrus and nutty richness. Featuring fresh orange zest and toasted pecans, these twice-baked Italian cookies are a perfect balance of sweet and savory, with a satisfying crunch in every bite. Easy to prepare, the dough comes together in just 20 minutes before being shaped, baked, sliced, and crisped to perfection. Whether dipped in coffee, paired with tea, or enjoyed on their own, these homemade biscotti are guaranteed to impress. Plus, they store beautifully, making them a delightful treat to share or savor over time.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 0.75 cup pecans, toasted and chopped
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a large mixing bowl, beat the softened butter with an electric mixer until light and creamy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough starts to come together.
Fold in the toasted, chopped pecans, ensuring they are evenly distributed throughout the dough.
Transfer the dough to the prepared baking sheet and shape it into a log that is approximately 12 inches long and 3 inches wide.
Bake the log in the preheated oven for 25–30 minutes, or until it is firm to the touch and lightly golden.
Remove the log from the oven and let it cool for 10 minutes on the baking sheet. Reduce the oven temperature to 325°F (165°C).
Using a sharp serrated knife, slice the log diagonally into 3/4-inch thick biscotti pieces.
Place the biscotti slices cut-side down on the baking sheet and return them to the oven.
Bake for an additional 10 minutes, then flip the biscotti and bake for another 8–10 minutes, or until crispy and golden brown.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 352.3 g | 128% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 154.6 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 171 mg | 13% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
