Flavored with fresh orange zest, juice and orange liqueur they smell divine as they bake are are delicious dunked in a cup of hot tea.
Ingredients
12 oz. (2⅔ cups) all - purpose flour;plus more for shaping
1½ cups granulated sugar
2 tsp. baking powder
¾ tsp. fine sea salt
Finely grated zest of 2 oranges, about ¼ cup lightly packed
4½ oz. (! cup) coarsely chopped pecans
3 large eggs, at room temperature
5 Tbs. olive oil
2 Tbs. fresh orange juice
1 Tbs. orange liqueur
Instructions
Position racks in the m idle and top f the oven and heat the oven to 350*F. Line two large baking sheets with parchment.
In a large bowl, which the flour with the sugar, baking powder, and salt to combine. Put a bit of the flour mixture in a small bowl, add the zest and rub the zest into the flour to keep it from clumping. Stir the coated zest and pecans into the rest of the flour mixture.
In a small bowl, which the eggs with the olive oil, orange juice and liqueur until well blended. Pour into the center of the flour mixture. Stir with a wooden spoon until the dough is blended. It will be very sticky.
Dump the dough onto a heavily floured work surface and portion into six equal pieces. Roll each piece into a log that's 12 inches long, dusting with flour to keep from sticking. Set the logs about 3 inches apart on the prepared baking sheets and then press to flatten each log so that it's 1½-2 inches wide.
Bake until the logs are golden and the tops are fairly firm near the center, 22 to 25 minutes, rotating the sheets and switching their positions after 10 minutes to ensure even baking. Set the sheets on racks until the logs are cool enough to handle, about 20 minutes. Leave the oven on.
Transfer the logs to a cutting board and using a serrated knife, saw them on a sharp diagonal into slices ½ inch thick. Arrange the slices on baking sheets, laying them flat with a cut side down. Return the baking sheets to the oven and bake the biscotti for about 6 minutes. Turn the biscotti over, rotate the baking sheets and switch their positions, and bake until the biscotti are golden, another 8-10 minutes.
Let cool on sheets on racks for about 5 minutes before transferring them to racks to cool completely. When finished cooling they will be crisp.
Store at room temperature or freeze in an airtight container, separating the layers with wax paper or parchment.
Recipe by at https://www.theorangebee.com/orange-pecan-biscotti/