Yummy Mummy has some guests today, and I couldn’t be more excited to introduce you to Lecia, who writes the adorable A Day That is Dessert blog, and her son and mini-chef Cal. For Treat Week they offered to share this beautiful and easy holiday recipe for biscotti that they make every year at their home in Seattle.
Lecia writes: “Thanks, Cate for inviting me over! Every December we make several types of cookies for the holidays, including this biscotti recipe, which is by far our favorite. The secret is the large quantity of orange extract, combined with orange zest. I usually double the recipe in order to have some to eat at home, and some to give away. These make nice gifts alone in a cookie tin or cellophane bag, or with a pound of coffee or some tea and/or a mug. Sometimes we drizzle melted chocolate on some of them. To do this, simply put chocolate chips in a saucepan over boiling water until melted.”
Ok, in our home, the drizzling of chocolate would not be optional, and I cannot wait to make these with my own Yummies. Thank you so much for swinging by, Lecia and Cal!
Orange Pecan Biscotti
from Lecia’s friend Dana and re-written in TYM style
*2 c. chopped pecans
*2 1/4 c. flour
*1 1/2 t. baking powder
*1/2 t. salt
*3/4 c. sugar
*1/4 lb. unsalted butter (8 T. or 1 stick)
*2 eggs, room temperature
*2 T. orange extract (note: NOT orange flavoring)
*2 T. orange zest
Preheat your oven to 350 degrees F. Line a couple of baking sheets with parchment or nonstick mats.
Together: In a medium sized bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat together the butter and sugar. Let your mini-chef crack the two eggs into a separate small bowl so that you can fish out any shells while the butter and sugar are getting light and fluffy. Add the eggs one at a time, beating after each addition.
Turn your mixer down to low speed and gradually add the dry ingredients.
Now, by hand, fold in the pecans, orange zest.
Divide the dough into two equal parts. Shape each into a log, and place each onto one of the parchment-lined baking sheets.
Big Person: Put the sheets into the oven and bake 35 minutes or until lightly browned. Set aside to cool. Turn the oven down to 275 degrees F.
When cool, place on a cutting board, cut with a serrated knife width-wise into 1/2-inch slices, approximately a dozen per log.
Together again: Have your mini-chef place the biscotti on the baking sheets.
Big Person: Bake these about 30 minutes more, or until golden brown and crispy. Cool completely before drizzling any chocolate onto the biscotti.
