Triple-Orange Pecan Biscotti

Triple-Orange Pecan Biscotti
Photo by Scott Phillips


  • 12 oz. (2-2/3 cups) all-purpose flour
  • 3 large eggs, at room temperature
  • Finely grated zest of 2 oranges (to yield a scant ¼ cup lightly packed)
  • 5 Tbs. olive oil
  • 1-½ cups granulated sugar
  • 1 Tbs. orange liqueur, such as Grand Marnier
  • 2 Tbs. fresh orange juice
  • + 3 more ingredients
    • ¾ tsp. table salt
    • 4-½ oz. (1 cup) coarsely chopped pecans
    • 2 tsp. baking powder

Position oven racks in the middle and top of the oven and heat the oven to 350°F. Line two large baking sheets with parchment. In a large bowl, whisk the flour with the sugar, baking powder, and salt to combine. Put a bit of the flour mixture in a small bowl, add the orange zest, and rub the zes...

View full recipe at Fine Cooking


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