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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: 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 350F. 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 300F.
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 airtight
container.)
Contributor: Bon Appetit August 2003
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