Orange-Pecan Biscotti
(from kintyre’s recipe box)
for Hazelnut Biscotti, substitute chopped hazelnuts for the pecans and leave out the orange peel.
Beat in 1 teaspoon vanilla and 1 teaspoon almond extract with the margarine.
Source: Bisquick Cookbook
Cook time: 35 minutesServes 12 people
Categories: breakfast, dessert, not tried
Ingredients
- 1 cup sugar
- 6 tablespoons margarine or butter, softened
- 1 tablespoon grated orange peel
- 2 eggs
- 3 1/2 cups Original Bisquick
- 1 cup pecan pieces
- 1 bag (6 ounces) semisweet chocolate chips (1 cup)
- 2 teaspoons shortening
Directions
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Heat oven to 350 degrees.
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Beat sugar, margarine and orange peel in large bowl with electric mixer on medium speed until creamy and well blended.
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Beat in eggs.
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Stir in Bisquick and pecans.
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Place dough on surface sprinkled with Bisquick; gently roll in Bisquick to coat.
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Shape into a ball; gently knead about 10 times or until dough holds together and pecans are evenly distributed.
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Divide dough in half.
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Shape each half into 10 by 3 inch rectangle on ungreased cookie sheet.
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Bake about 20 minutes or until very light brown.
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Cool on cookie sheet 15 minutes.
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Cut each rectangle crosswise into 3/4 inch slices.
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Turn slices cut sides down on cookie sheet.
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Bake 10 to 15 minutes or until crisp and light brown.
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Remove from cookie sheet to wire rack.
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Cool completely, about 30 minutes.
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Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate chips are melted.
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Dip cookies halfway into melted chocolate or drizzle with melted chocolate.
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Let stand until chocolate is set.