===== REZKONV-Recipe – RezkonvSuite v1.3
2 cups Plus 2 tablespoons all purpose flour
1 1/2 teasp. Baking powder
1/4 teasp. Salt
3/4 cup Sugar
115 grams Unsalted butter, room temperature
2 large Eggs
2 tablesp. Grand Marnier or other orange liqueur
1 tablesp. Grated orange peel
1 cup Pecans, lightly toasted, coarsely chopped
180 grams Bittersweet (not unsweetened) chocolate, chopped
============================== SOURCE ==============================
Bon Appétit August 2003
— Edited *RK* 02/14/2006 by
— Ulrike Westphal
Line large baking sheet with parchment paper. Whisk flour, baking
powder, and salt in medium bowl to blend. Using electric mixer, beat
sugar and butter in large bowl to blend. Beat in eggs 1 at a time,
then Grand Marnier and orange peel. Add flour mixture and beat until
blended. Stir in pecans and chocolate. Gather dough together; divide
in half. Wrap in plastic and freeze 20 minutes to firm.
Position rack in center of oven; preheat to 350°F. Using floured
hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log.
Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake
until light golden, about 30 minutes. Transfer parchment with logs
to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
Place 1 log on cutting board. Using serrated knife, cut log on
diagonal into 1/2-inch-thick slices. Stand slices upright on baking
sheet. 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