Best Orange Pecan Biscotti Recipes

ORANGE-PECAN BISCOTTI

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 in half; shape each portion into an 8- x 5-inch log 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. Cut each log diagonally into 1/2-inch slices with a 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 racks to cool. Yield: Makes 2 dozen

ORANGE-PECAN BISCOTTI

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.

ORANGE-PECAN BISCOTTI

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.