Caramel Pecan Orange Peel Biscotti
Italian biscotti featuring caramelized pecan praline, generously infused with orange zest and flavored with fennel and cinnamon.
Ingredients
granulated sugar (for caramel)
1 cup
water (for caramel)
¼ cup
pecan halves
1 cup (about 4 oz)
all-purpose flour
3 cups
granulated sugar (for dough)
1 cup
baking powder
2½ tsp
anise powder
1 tsp
cinnamon powder
1 tsp
olive oil
6 tbsp
large eggs
4
large egg yolk
1
orange zest, finely grated
1 (about 2½ tbsp)
caramel pecan praline, chopped and folded into the dough
to taste
Instructions
1
Make the caramel pecan praline
Lightly brush the surface of a baking sheet with vegetable oil. In a medium heavy-bottomed saucepan, combine the sugar and water over medium heat, stirring constantly until the sugar dissolves. Increase the heat and bring to a boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the syrup turns a deep caramel color. Immediately add the pecans and stir to coat them in the caramel. Quickly pour onto the oiled baking sheet. Cool for 20 minutes or until hardened.
2
Chop the praline
Transfer the praline to a cutting board and chop finely with a large knife. Set aside.
3
Preheat and prepare
Position two racks near the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper.
4
Make the dough
In an electric mixer fitted with the paddle attachment, beat the flour, sugar, baking powder, anise, and cinnamon on low speed until combined. In a large glass measuring cup, whisk together the olive oil, eggs, egg yolk, and orange zest. Pour the wet ingredients into the dry ingredients all at once and beat on low speed just until combined; do not overmix. Add the chopped caramel pecan praline and beat for a few seconds until incorporated.
5
Shape and first bake
Scrape the dough onto a floured work surface and divide into three equal pieces. Shape each piece into a 12-inch-long log. Transfer to the prepared baking sheets, spacing them about 3 inches apart (the dough will spread). Gently press with the heel of your hand to flatten each log to about 2 inches wide. Bake on the upper rack for about 25 minutes, until the dough is set. Cool on a rack for 10 minutes. Reduce the oven temperature to 325°F.
6
Slice and second bake
Use a spatula to loosen each log from the parchment paper. Carefully transfer to a cutting surface. Line the baking sheets with clean parchment paper. Using a serrated knife, cut the logs on the diagonal into ½-inch slices. Place the slices cut-side down on the two baking sheets, spaced ½ inch apart, and bake for about 15 minutes, until dry and crisp. Transfer the biscotti to a rack to cool completely.
