This recipe features the irresistible combination of orange, chocolate, and pecans. Make this sweet snack for your next coffee break bite.
2 cups all-purpose flour, spooned in and leveled
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, slightly firm
2 teaspoons navel orange zest (freshly grated)
1/2 teaspoon orange oil
1/2 cup sugar
2 large eggs
1 cup (about 5 ounces) finely chopped, fine-quality bittersweet chocolate, such as Lindt
1 cup lightly toasted pecans, coarsely chopped
Position the rack in the middle of the oven. Heat the oven to 325° F. Lightly butter the corners of a rimmed cookie sheet and line the bottom with baking parchment.
In a large bowl, thoroughly whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, orange zest, and orange oil on medium speed until smooth. Add the sugar in a steady stream and mix until lightened in color. Blend in the eggs one at a time. Scrape down the side of the bowl as needed.
Reduce the mixer speed to low, and add the flour mixture in two separate portions, blending only to incorporate. Remove the bowl from the machine, and, using an oversized rubber spatula, fold in the chocolate and nuts.
Divide the dough in half. With well-floured hands, form each half of the dough into a log measuring 14 inches long and 1 1/2 inches wide, placing the logs about 4 inches apart on the prepared pan (the logs will expand). Flatten the logs slightly and square the ends to neaten them.
Bake for 25 to 30 minutes or until set and lightly browned. Remove the logs from the oven, and reduce the oven to 300 F. Allow the logs to cool on the pan for at least 20 minutes.
Using a spatula, gently loosen the logs from the parchment. Being careful to support the middle, transfer one log to a cutting board. (The logs are very tender and will crack if not moved carefully.) Using a serrated knife, cut 1/2-inch-wide diagonal slices. Return the slices to the pan placing them cut side down, and bake for 15 minutes or until lightly browned. Let rest on the pan for 5 minutes, and then transfer the slices to a cooling rack.
Storage: Store in an airtight container, layered between pieces of wax paper, for up to 2 weeks. These biscotti may be frozen.