Orange, Cointreau, Pecan, Biscotti

Orange Biscotti

Orange Biscotti

This was the first time I ever tried making Biscotti and it was fairly easy. It was also (in my opinion) better than the store bought  variety as it was not that hard and dry. So you do not need to have them with coffee. I got the recipe from my fine cooking magazine. I did a bit of research on orange liqueur. Apparently they have made quite the comeback. There used to be only two major ones Grand Mariner and Cointreau. The former being more sweet and latter less. There are lot more that are being created specifically because of its pairing with Tequila’s. So go out there and explore.

Ingredients

  • 2 2/3 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • Finely grated zest of two oranges
  • 1 cup coarsely chopped pecans
  • 3 large eggs @ room temperature
  • 5 tablespoons olive oil
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoon orange liquer (Cointreau)

Method

Line two large baking sheets with parchment. Pre-heat the oven to 350F.

Mix the first four ingredients in a bowl. Drop the zest in and use your fingers to rub the zest into the mixture. This ensures that the zest does not clump together. Add the pecans.

Whisk the wet ingredients together and then pour into the center of the dry mixture. Stir with a wooden spoon until well mixed. Flour your work surface well. Dump the sticky mixture onto the work surface. Trying to get it in the form of a disk. This will help you portion it out into six equal portions. Now roll each piece into a log about 12 inches long. Place three logs on each sheet. Lightly flatten each log so the width is about 1.5 to 2 inches wide. Make the ends angular (the reason for this is that you will be able to have all angled edges. You will be using that angle to cut the pastry).

Put both the trays in the oven. Bake the logs for 12 minutes. Switch the trays between racks as well as turn them around. Bake for another 12 minutes until the centers are fairly firm to the touch and the logs are golden. Take them out of the oven and let the cool on cooling racks. This will take about 20 minutes.

Put the cooled logs on a cutting board and using a serrated knife saw them on a diagonal about a half inch thick. This is parallel to the diagonal on the edge that you created when you flattened the logs. Arrange the slices on the baking sheets, cut sides down. Return to the oven and bake for 10 more minutes. Let them cool completely. You can store them in an airtight container.

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