Chocolate-Orange Biscotti

Chocolate-Orange Biscotti

  • 2 cups plus 2 Tablespoons all-purpose flour
  • 1  1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  •  3/4 cup granulated sugar
  • 1/2 cup (1 stick–4 oz.–113g) butter, room temperature
  • 2 large eggs
  • 2 Tablespoons Grand Marnier or other orange liqueur
  • 1 Tablespoon grated orange peel
  • 1 cup pecans, lightly toasted, coarsely chopped
  • 6 oz bittersweet (not unsweetened) chocolate, chopped.



1. Line a cookie sheet with parchment paper.

2. Whisk flour, baking powder, and salt in a medium bowl to blend.

3. Using an electric mixer, beat sugar and butter in a large bowl to blend. Beat in eggs one  at time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in toasted pecans and chocolate. Gather dough together; divide in half.

Preparing for the first bake

Form dough logs that are about 14 inches long, 2 and 1/2 inches wide. I work them in plastic wrap until they are the shape that I want. Set the plastic wrapped log in the freezer for about 20 minutes. At this point the dough logs can be left in the freezer for a few days until you are ready to bake.

 Position rack in center of oven; preheat to 350 F (180 C). Unwrap logs onto prepared (parchment lined) baking sheet. Allow 2 inches between logs. Bake to a light golden, about 30 minutes. Transfer the log on its parchment to a cooling rack. Cool 20 minutes. Reduce teh oven temperature to 300 F (150 C).

Getting ready for the 2nd bake

Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2 inch thick slices. Lay slices on baking sheet. (Repeat with remaining log.

Bake biscotti until dry to touch and pale golden, about 30 , minutes. Cool completely on rack.

Biscotti can be stored for up to a week in an airtight container.

About 3 dozen

Bon Appetite, August 2003 (Diana’s Desserts –

Grand Marnier Glaze

  • 4 oz (1 cup) confectioners’ sugar
  • 2 Tbs. Grand Marnier
  • 1  1/2 Tbs heavy cream; more as needed
  • 2 tsp finely grated orange zest
  • pinch of salt

In a medium bowl, combine the confectioners’ sugar, Grand Marnier, cream, zest, and salt. Mix until well blended and smooth. If necessary, add more cream a few drops at a time for a thin, spreadable consistency. Biscotti can be dipped into glaze or spooned on and spread with the back of the spoon. Let the glaze dry at room temperature until set.

Fine Cooking, December 2010

This is one of the 2010 collection. Go to Christmas Cookies 2010 for the complete list


Leave a comment

Filed under Home Cooked

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s