Orange and Pecan Biscotti Recipe

I had breakfast at my favorite little French bakery this week with my friend Beth and had a debate with myself.  I couldn’t decide if I should have a scone or a biscotti to go with my latte.  I eventually decided on the scone, which was delicious by the way, but I just couldn’t get that biscotti out of my head.  So, I did what all lovers of cooking and baking do.  I baked my own.  I ate one as soon as they were frosted and then put the rest in the freezer.  They will be the perfect companion to my cup of tea every afternoon till they’re gone.  I thought you might enjoy this orange-pecan biscotti recipe that I used.  Biscotti means twice baked, but these are actually baked three times!





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4 eggs

1 cup sugar

1 1/2 tablespoons grated orange rind

2 tablespoons vegetable oil

1 teaspoon vanilla

1 teaspoon almond

3 1/2 cups flour

2 teaspoons baking powder

1 cup pecans, chopped


 – Mix eggs and sugar till well blended.

 – Add rind, oil, vanilla, and almond .

 – Sift together flour and baking powder.  Add to egg mixture along with pecans.

 – Mix till blended.

 – Then divide the dough into two mounds that measure about 5 x 8 inches each and freeze for 30 minutes.

Then bake the mounds for 25 minutes in a 325 degree oven.

Remove from oven and cut lengths from side to side about 1/2 inch wide and bake 15 minutes.  Turn over and bake 15 minutes more.

You can add an optional glaze made from powdered sugar and orange juice.

These cookies will be very crispy and almost hard.  They are made to be dunked into your favorite warm beverage.


We are both super excited for Derby week-end.  We are going to a party, and Jordan is entertaining another couple.  We’re hoping your horse wins!!!  See you Monday.


Take care.










    • says

      Richella, I have to fit in my dress for tomorrow’s Derby party. That’s why I happen to have all of that willpower!!!

  1. says

    My mom used to make orange rolls – and since I don’t eat those pastries much anymore this will be a good substitute. Thanks for the recipe.