Orange Pecan Biscotti

Serves: 
1

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

Ingredients

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

Steps

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
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources