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.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 20

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

In a large mixing bowl, beat the softened butter with an electric mixer until light and creamy, about 2 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough starts to come together.

Step 6

Fold in the toasted, chopped pecans, ensuring they are evenly distributed throughout the dough.

Step 7

Transfer the dough to the prepared baking sheet and shape it into a log that is approximately 12 inches long and 3 inches wide.

Step 8

Bake the log in the preheated oven for 25–30 minutes, or until it is firm to the touch and lightly golden.

Step 9

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).

Step 10

Using a sharp serrated knife, slice the log diagonally into 3/4-inch thick biscotti pieces.

Step 11

Place the biscotti slices cut-side down on the baking sheet and return them to the oven.

Step 12

Bake for an additional 10 minutes, then flip the biscotti and bake for another 8–10 minutes, or until crispy and golden brown.

Step 13

Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.

Step 14

Store the biscotti in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

Serving size	656.1 grams (656.1g)

Amount per serving	% Daily Value*
Calories	2608

Total Fat 118.70g	152%
Saturated Fat 37.90g	190%
Polyunsaturated Fat NaNg
Cholesterol 496mg	165%
Sodium 1191mg	52%
Total Carbohydrate 352.30g	128%
Dietary Fiber 17.00g	61%
Total Sugars 154.60g
Protein 46.50g	93%

Vitamin D 80IU	400%
Calcium 171mg	13%
Iron 16mg	86%
Potassium 797mg	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.

Source of Calories

Fat: 40.1%

Protein: 7.0%

Carbs: 52.9%