I have never made biscotti before and I really wanted to give it a go.
I have heard from numerous people that it is ‘difficult‘ to make. I don’t think it’s actually difficult to make, more time consuming I’d say. I went through various recipes and came up with a version that I decided to try.
The biscotti was a huge success & turned out delicious! These pumpkin biscotti are nice and crunchy on the outside and are a tad softer and crumbier on the inside. Traditional biscotti is hard throughout but because I wanted them a bit softer I cut them into thicker slices. The combination of spices + pumpkin + drizzled white chocolate makes for a perfect Fall/Winter treat.
I will now add biscotti to our regular baking list. I’m excited to try a whole bunch of different versions!
Is there anything better than biscotti paired with a nice hot cup of tea? I think not. 😉
I’ve been on a bit of a biscotti kick lately and have been trying out different recipes. This Orange Chocolate Pecan Biscotti recipe is my current favourite. Although I’m usually not a fan of orange paired with chocolate, since the orange flavour is very faint in this recipe, it works perfectly. Biscotti are also a favourite of ours due to the fact that they stay fresh longer than most other baked goods. Making it the perfect treat to have on hand when guests stop by.
Sift together the flour, baking powder and salt onto a large piece of parchment paper; set aside.
Place pecans on a cookie sheet and bake in the preheated oven for 10 minutes (or until lightly toasted), making sure to flip the nuts at the halfway point to ensure even toasting/prevent burning. Remove from the oven and allow to cool. Roughly chop the pecans than set aside.
In your stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until fluffy. Add in the eggs one at a time, beat briefly after each addition. Scrape down the sides of the bowl as needed. Next, add the orange zest and juice and mix until combined.
Turn the mixer on low speed, and slowly add the dry ingredients; mix until combined. Add in the chocolate chips and chopped pecans and mix until they are distributed evenly.
Place the dough on your prepared cookie sheet and shape into a log approx. 18 inches long x 3 inches wide.
In a small bowl, whisk together the egg and water to make an egg wash. Using a pastry brush, gently coat the top and sides of the dough with the wash.
Bake for 26-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Remove from the oven and allow to cool on the cookie sheet. (approx. 20 minutes)
Keep the log on the parchment paper and carefully transfer it to a cutting board. Use a serrated knife to cut the log on the diagonal into 18 even slices. Transfer back to the cookie sheet - seperate the biscotti slices and place them in two rows on cookie sheet. Bake in the oven for 7 minutes. Flip biscotti's over and bake for an additional 6 minutes.
Remove from the oven again and allow the biscotti to cool on the cookie sheet.
Biscotti can be kept in an airtight container for at least 1 week.