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 minutes
Serves 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

  1. Heat oven to 350 degrees.

  2. Beat sugar, margarine and orange peel in large bowl with electric mixer on medium speed until creamy and well blended.

  3. Beat in eggs.

  4. Stir in Bisquick and pecans.

  5. Place dough on surface sprinkled with Bisquick; gently roll in Bisquick to coat.

  6. Shape into a ball; gently knead about 10 times or until dough holds together and pecans are evenly distributed.

  7. Divide dough in half.

  8. Shape each half into 10 by 3 inch rectangle on ungreased cookie sheet.

  9. Bake about 20 minutes or until very light brown.

  10. Cool on cookie sheet 15 minutes.

  11. Cut each rectangle crosswise into 3/4 inch slices.

  12. Turn slices cut sides down on cookie sheet.

  13. Bake 10 to 15 minutes or until crisp and light brown.

  14. Remove from cookie sheet to wire rack.

  15. Cool completely, about 30 minutes.

  16. Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate chips are melted.

  17. Dip cookies halfway into melted chocolate or drizzle with melted chocolate.

  18. Let stand until chocolate is set.

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