Orange and Pecan Biscotti

Ingredients

All-purpose flour

2 cups

Baking powder

1 1/2 teaspoons

Salt

1/4 teaspoon

Unsalted butter, softened

1/2 cup

Granulated sugar

1 cup

Eggs

2

Vanilla extract

1 teaspoon

Orange zest

2 tablespoons

Chopped pecans

1 cup

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
4. Beat in the eggs one at a time into the butter and sugar mixture, ensuring each egg is well incorporated before adding the next. Follow with the vanilla extract and orange zest.
5. Gradually add the dry ingredient mix to the wet ingredients, stirring until just combined. Be careful not to overmix.
6. Fold in the chopped pecans.
7. Divide the dough in half. On a lightly floured surface, shape each half into a log approximately 12 inches long and 2 inches wide.
8. Place the logs onto the prepared baking sheet, ensuring there's enough space between them to allow for spreading.
9. Bake for 25 to 30 minutes, or until the logs are lightly golden and firm to the touch.
10. Remove the baking sheet from the oven and let cool for 10 minutes. In the meantime, reduce the oven temperature to 325°F (160°C).
11. Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices.
12. Return the slices to the baking sheet, arranging them cut side down.
13. Bake for an additional 10 to 15 minutes, or until the biscotti are crisp and golden.
14. Remove from the oven and allow them to cool completely before serving. They pair beautifully with a cup of coffee or Vin Santo, as per Tuscan tradition.