Jim (the other half of Tinksquared) somehow got the notion he needed to try his hand at baking some biscotti… a treat we both love! Jim is an excellent cook and I’m happy to see him delve into baking a bit, but I am trying to lose weight, so the fact that his attempt turned out so well is not very helpful!
He found this recipe on Bonappetit, and I’ve saved it to bake again, with just two small tweaks.
For whatever reason, Jim used three eggs, and the biscotti are excellent, so I’ve saved the recipe that way, instead of the two it calls for. The only thing I could think of to enhance the flavor would be an addition of about 1/8 of a teaspoon of Fiori Di Sicilia, my secret ingredient to any baked goods that contain fruit. It just brings the flavor alive! My saved version has that added.
2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 eggs (our farm eggs weigh on average about 50g each out of the shell)
2 tablespoons Grand Marnier or other orange liqueur
1/8th teaspoon fiori de sicila
1 tablespoon grated fresh orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bittersweet (not unsweetened) chocolate, chopped
Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in 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 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. 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.
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. DO AHEAD Can be made 1 week ahead. Store in airtight container.
Absolutely delicious! You could melt some chocolate and partially dip them in it, but I enjoy my sweets on the less sweet side, and found these perfect without it.