{"id":27179,"date":"2015-04-30T18:00:24","date_gmt":"2015-04-30T23:00:24","guid":{"rendered":"http:\/\/the2seasons.com\/?p=27179"},"modified":"2015-04-30T15:42:46","modified_gmt":"2015-04-30T20:42:46","slug":"orange-and-pecan-biscotti-recipe","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=27179","title":{"rendered":"Orange and Pecan Biscotti Recipe"},"content":{"rendered":"<h3>I had breakfast at my favorite little <a href=\"http:\/\/the2seasons.com\/2014\/09\/10\/breakfast-patisserie\/\">French bakery<\/a> this week with my friend Beth and had a debate with myself.\u00a0 I couldn&#8217;t decide if I should have a scone or a biscotti to go with my latte.\u00a0 I eventually decided on the scone, which was delicious by the way, but I just couldn&#8217;t get that biscotti out of my head.\u00a0 So, I did what all lovers of cooking and baking do.\u00a0 I baked my own.\u00a0 I ate one as soon as they were frosted and then put the rest in the freezer.\u00a0 They will be the perfect companion to my cup of tea every afternoon till they&#8217;re gone.\u00a0 I thought you might enjoy this orange-pecan biscotti recipe that I used.\u00a0 Biscotti means twice baked, but these are actually baked three times!<\/h3>\n<p><!--more--><\/p>\n<p style=\"text-align: center\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-27180\" src=\"http:\/\/the2seasons.com\/wp-content\/uploads\/2015\/04\/Biscotti-682x1024.jpg\" alt=\"Biscotti\" width=\"640\" height=\"961\" srcset=\"http:\/\/the2seasons.com\/wp-content\/uploads\/2015\/04\/Biscotti-682x1024.jpg 682w, http:\/\/the2seasons.com\/wp-content\/uploads\/2015\/04\/Biscotti-215x323.jpg 215w, http:\/\/the2seasons.com\/wp-content\/uploads\/2015\/04\/Biscotti-300x451.jpg 300w, http:\/\/the2seasons.com\/wp-content\/uploads\/2015\/04\/Biscotti-900x1352.jpg 900w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3><span style=\"text-decoration: underline\"><em><strong>ORANGE-PECAN BISCOTTI<\/strong><\/em><\/span><\/h3>\n<p>&nbsp;<\/p>\n<h3>(source unknown)<\/h3>\n<p>&nbsp;<\/p>\n<h3><\/h3>\n<h3>4 eggs<\/h3>\n<h3>1 cup sugar<\/h3>\n<h3>1 1\/2 tablespoons grated orange rind<\/h3>\n<h3>2 tablespoons vegetable oil<\/h3>\n<h3>1 teaspoon <a href=\"http:\/\/the2seasons.com\/2012\/05\/22\/i-made-vanilla-extract\/\">vanilla<\/a><\/h3>\n<h3>1 teaspoon almond<\/h3>\n<h3>3 1\/2 cups flour<\/h3>\n<h3>2 teaspoons baking powder<\/h3>\n<h3>1 cup pecans, chopped<\/h3>\n<p>&nbsp;<\/p>\n<h3><\/h3>\n<h3>\u00a0&#8211; Mix eggs and sugar till well blended.<\/h3>\n<h3><\/h3>\n<h3>\u00a0&#8211; Add rind, oil, vanilla, and almond .<\/h3>\n<h3><\/h3>\n<h3>\u00a0&#8211; Sift together flour and baking powder.\u00a0 Add to egg mixture along with pecans.<\/h3>\n<h3><\/h3>\n<h3>\u00a0&#8211; Mix till blended.<\/h3>\n<h3><\/h3>\n<h3>\u00a0&#8211; Then divide the dough into two mounds that measure about 5 x 8 inches each and freeze for 30 minutes.<\/h3>\n<h3><\/h3>\n<h3>Then bake the mounds for 25 minutes in a 325 degree oven.<\/h3>\n<h3><\/h3>\n<h3>Remove from oven and cut lengths from side to side about 1\/2 inch wide and bake 15 minutes.\u00a0 Turn over and bake 15 minutes more.<\/h3>\n<h3><\/h3>\n<h3>You can add an optional glaze made from powdered sugar and orange juice.<\/h3>\n<h3><\/h3>\n<h3>These cookies will be very crispy and almost hard.\u00a0 They are made to be dunked into your favorite warm beverage.<\/h3>\n<p>&nbsp;<\/p>\n<h3>We are both super excited for Derby week-end.\u00a0 We are going to a party, and Jordan is entertaining another couple.\u00a0 We&#8217;re hoping your horse wins!!!\u00a0 See you Monday.<\/h3>\n<p>&nbsp;<\/p>\n<h3><\/h3>\n<h3>Take care.<\/h3>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I had breakfast at my favorite little French bakery this week with my friend Beth and had a debate with myself.\u00a0 I couldn&#8217;t decide if I should have a scone or a biscotti to go with my latte.\u00a0 I eventually decided on the scone, which was delicious by the way, but I just couldn&#8217;t get [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":27181,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/27179"}],"collection":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27179"}],"version-history":[{"count":4,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/27179\/revisions"}],"predecessor-version":[{"id":27185,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/27179\/revisions\/27185"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/media\/27181"}],"wp:attachment":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27179"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}