From Ode to an Orange Peel: a story about how Chef Siew-Chinn Chin makes and uses citrus peels in her kitchen.
Makes about 3 dozen
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- ½ cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 2 tablespoons Grand Marnier or other orange liqueur
- ¼ cup candied orange peel, coarsely chopped
- 1 cup pecans, lightly toasted, coarsely chopped
- 6 ounces bittersweet (not unsweetened) chocolate, chopped
Position rack in center of oven; preheat to 350°. Then line a large baking sheet with parchment paper.
Whisk together flour, baking powder, and salt in medium bowl. Using an electric mixer, beat sugar and butter in a large bowl until blended. Beat in eggs 1 at a time, then Grand Marnier and candied orange. Add flour mixture and beat until blended. Stir in pecans and chocolate.
Gather dough together and divide in half. Making sure hands and work surface are well floured, form each dough piece into a log 2 ½ inches wide by 14 inches long. Transfer logs to the prepared baking sheet, spacing 2 inches apart. Bake until lightly golden, about 30 minutes. Transfer parchment with logs to a rack and cool for 20 minutes. Reduce oven temperature to 300°.
Place 1 log on a cutting board, and using a serrated knife, cut on the diagonal into ½-inch-thick slices. Stand slices upright on the baking sheet and repeat with remaining log.
Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)