Orange Pecan Biscotti Recipes

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ORANGE-PECAN BISCOTTI



Orange-Pecan Biscotti image

Light and airy double baked cookies called "biscotti" to enjoy with coffee or anytime of the day for a quick snack.

Provided by Chef Charley

Categories     Dessert

Time 1h5m

Yield 48 serving(s)

Number Of Ingredients 9

4 large eggs
1 cup sugar
1 1/2 tablespoons grated orange rind
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped pecans

Steps:

  • Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil and extracts, beating until blended.
  • Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
  • Divide dough into 4 3 1/2" thick logs; place on a lightly greased baking sheet.
  • Bake at 325 for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool for 10 minutes.
  • Cut each log diagonally into 1/2" slices with serrated knife. Place on greased baking sheets.
  • Bake at 325 for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire rack to cool.

Nutrition Facts : Calories 75.3, Fat 2.7, SaturatedFat 0.4, Cholesterol 17.6, Sodium 21.2, Carbohydrate 11.2, Fiber 0.5, Sugar 4.3, Protein 1.6

ORANGE-PECAN BISCOTTI



Orange-Pecan Biscotti image

Number Of Ingredients 8

1 cup sugar
6 tablespoons margarine or butter, softened
1 tablespoon grated orange peel
2 eggs
3 1/2 cups Original Bisquick®
1 cup pecan pieces
1 (6-ounce) bag semisweet chocolate chips (1 cup)
2 teaspoons shortening

Steps:

  • 1. Heat oven to 350°. Beat sugar, margarine and orange peel in large bowl with electric mixer on medium speed until creamy and well blended. Beat in eggs. Stir in Bisquick and pecans. Place dough on surface sprinkled with Bisquick gently roll in Bisquick to coat. Shape into a ball gently knead about 10 times or until dough holds together and pecans are evenly distributed. Divide dough in half. Shape each half into 10 x 3-inch rectangle on ungreased cookie sheet.2. Bake about 20 minutes or until very light brown. Cool on cookie sheet 15 minutes. Cut each rectangle crosswise into 3/4-inch slices. Turn slices cut sides down on cookie sheet. Bake 10 to 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.3. Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate chips are melted. Dip cookies halfway into melted chocolate or drizzle with melted chocolate. Let stand until chocolate is set.HIGH ALTITUDE (3500 to 6500 feet): Bake about 23 minutes in step 2. Bake 15 to 20 minutes in step 3.NUTRITION FACTS: 1 Cookie: Calories 150 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 20mg Sodium 220mg Carbohydrate 18g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 4% DIET EXCHANGES: 1 Starch 1 1/2 FatBETTY'S TIP: For heavenly Hazelnut Biscotti, substitute chopped hazelnuts for the pecans and leave out the orange peel. Beat in 1 teaspoon vanilla and 1 teaspoon almond extract with the margarine.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PECAN-CRANBERRY BISCOTTI



Pecan-Cranberry Biscotti image

Pecans work well in this recipe, but you can substitute your favorite nut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 10

1 1/2 cups pecan halves, toasted
1 teaspoon baking powder
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup dried cranberries
Zest of 1 lemon

Steps:

  • Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside.
  • In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest.
  • Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees.
  • On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.

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  • Bake at 325° for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool.


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