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Triple-Orange Pecan Biscotti

Scott Phillips

Yield: Yields about 60 biscotti.

These twice-baked Italian cookies smell divine and are delicious eaten by themselves or dunked into hot tea or coffee. 


  • 12 oz. (2-2/3 cups) all-purpose flour
  • 1-1/2 cups granulated sugar
  • 2 tsp. baking powder
  • 3/4 tsp. table salt
  • Finely grated zest of 2 oranges (to yield a scant 1/4 cup lightly packed)
  • 4-1/2 oz. (1 cup) coarsely chopped pecans
  • 3 large eggs, at room temperature
  • 5 Tbs. olive oil
  • 2 Tbs. fresh orange juice
  • 1 Tbs. orange liqueur, such as Grand Marnier


  • Position oven racks in the middle and top of the oven and heat the oven to 350°F. Line two large baking sheets with parchment.
  • In a large bowl, whisk the flour with the sugar, baking powder, and salt to combine. Put a bit of the flour mixture in a small bowl, add the orange zest, and rub the zest into the flour to keep it from clumping. Stir the coated zest and the pecans into the rest of the flour mixture.
  • In a small bowl, whisk the eggs with the olive oil, orange juice, and liqueur until well blended. Pour into the center of the flour mixture. Stir with a wooden spoon until the dough is blended. The dough will be very sticky.
  • Dump the dough onto a heavily floured work surface and divide into six equal portions. Roll each portion into a log that’s 12 inches long, dusting with flour along the way to keep the dough from sticking. Set the logs about 3 inches apart on the prepared baking sheets and then press gently to flatten each log so that it’s 1-1/2 to 2 inches wide.
  • Bake until the logs are golden and the tops are fairly firm near the center, 22 to 25 minutes, rotating the sheets and switching their positions after 10 minutes to ensure even baking. Set the sheets on racks until the logs are cool enough to handle, 20 to 30 minutes. Leave the oven set to 350°F.
  • Transfer the logs to a cutting board and, using a serrated knife, saw them on a sharp diagonal into slices 1/2 inch thick. Arrange the slices on the baking sheets, laying them flat with a cut side down. Return the baking sheets to the oven and bake the biscotti for about 6 minutes. Turn the biscotti over, rotate the baking sheets and switch their positions, and bake until the biscotti are golden, another 8 to 10 minutes.
  • Let cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely (the biscotti will get crisp as they cool).
  • Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.


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Reviews (12 reviews)

  • mandakins | 02/19/2021

    I registered for an account just so I could rate these! Just as one reviewer's Italian acquaintance said...these are how biscotti should be. I always trim the browned edges to taste-test before the second bake, and I was delighted at how similar to cantucci they were (although the majority of the biscotti lack that same crispy-chewy texture).

    To comment on earlier reviews:
    - Don't panic:
    -> SOOO sticky - this "dough" approaches batter consistency
    -> They spread like pancakes but they *will* rise!
    - I baked in 2 loaves but will definitely follow directions next time - I'm hoping to achieve a cantucci texture all through. I suspect they'd be amazing dunked in a little dessert glass of that liqueur..

  • TestTaster | 02/11/2014

    I just made these and they are excellent. They are very sticky but I just made sure I had plenty of flour while I shaped them onto the pan. I also made an orange glaze with a little ginger in it to drizzle on them. This recipe is a keeper. Yummy

  • User avater
    BostonBacalhau | 12/15/2013

    I agree, the dough is very, very sticky, but the flavor is wonderful. I followed the directions exactly except I divided the dough in half instead of in six and cooked them for 20 minutes. They made approx. 30+ large or full-size biscottis. I also baked them the second time for only 3 minutes per side as I like a softer biscotti.

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