RCI-BR.005.0579.001
Special Occasion Orange Pecan Biscotti
Purchased from the O'Reilly Estate in Fort Worth, Texas in 1988. Marked as Bessie’s favorite biscotti “sells well at bake sales”. Notation indicates this came from a 1960’s Ladies Home Journal. Exact date unknown.
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1-1/4 cups
- 1-1/2 teaspoons
- 1/4 unit
- 2 tablespoons
- 1/4 cup
- 1/4 unit
- 1 teaspoon
- 1 unit
- -cup pecans3/4 unit
Method
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, beat the softened butter and sugar together until light and fluffy.
10 minutes
2
Add the egg and vanilla extract to the butter mixture and mix until well combined. Stir in the orange zest until evenly incorporated.
3 minutes
3
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a firm dough forms.
5 minutes
4
Fold the toasted pecans into the dough until evenly distributed. Shape the dough into a flat log approximately 12 inches long and 3 inches wide on the prepared baking sheet.
5 minutes
5
Bake the log in the preheated oven until lightly golden and set, about 25 to 30 minutes. Remove from the oven and let it cool on the baking sheet for 15 minutes.
30 minutes
6
Reduce the oven temperature to 300°F (150°C). Using a serrated knife, slice the cooled log diagonally into pieces about 3/4 inch thick.
5 minutes
7
Arrange the slices cut-side down on the baking sheet and return them to the oven for a second bake of 10 to 12 minutes per side, flipping halfway through, until crisp and dry.
22 minutes
8
Remove the biscotti from the oven and transfer to a wire rack to cool completely before serving. Store in an airtight container to maintain their crisp texture.
20 minutes