Orange Pecan Biscotti


Biscotti are brightened with a hint of orange and nuttiness. The cookie holds up well and looks great on a cookie plate.


3⁄4 cup pecan pieces
1 1⁄4 cup all-purpose flour
1 1⁄2 tsp. baking powder
1⁄4 tsp. salt
1⁄4 cup unsalted butter, softened
1⁄4 cup plus 2 tbsp. sugar
1⁄4 tsp. vanilla extract
1 egg
1 tsp. grated orange zest


1. Preheat oven to 350° F. Place pecans in 9-in. pie pan and toast in oven about 5-7 min. or until deep brown and glossy. Chop finely and set aside.

2. Sift together flour, baking powder, and salt. Set aside.

3. Combine butter and sugar; beat on medium speed until light and fluffy. Beat in vanilla, egg, and orange zest. Fold in dry ingredients and nuts and mix.

4. Line a baking pan with parchment paper. Form dough into a 3- by 12-in. strip. Mound dough up in center so sliced biscotti will be thicker in middle.

5. Bake on middle rack until golden, about 18-20 min. Remove from oven and cool 10 min. Reduce oven temperature to 300° F.

6. Slice loaf diagonally into (12-16) 1⁄4-in slices. Spread out evenly on pan, cut-side down. Return to oven and bake 20 min., turning cookies over halfway through baking.  Cool 1-2 hr. in oven.

More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources