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Chocolate-Orange Biscotti

Servings: Makes about 3 dozen
What is Biscotti?

Biscotti [bee-SKAWT-tee] is a twice-baked Italian biscuit (cookie) that's made by first baking it in a loaf, then slicing the loaf and baking the slices. The result is an intensely crunchy cookie that is perfect for dipping into dessert wine or coffee. Biscotti can be variously flavored; the most popular additions are anise seed, hazelnuts or almonds.

Source: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick/4 oz./113g) unsalted butter, room temperature
2 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon grated orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bittersweet (not unsweetened) chocolate, chopped

Line a large baking sheet with parchment paper.

Whisk flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat sugar and butter in a large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in toasted pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.

Position rack in center of oven; preheat to 350°F/180°C. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F/150°C.

Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.

Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)

Makes about 3 dozen.

Source: Bon Appétit, August 2003
Date: June 25, 2006