Chocolate, Pecan & Orange Biscotti c/o Nicole Straight

Holiday cookie time is just around the corner, so if you are starting to gather recipes like we are, you will want to add this one to the "virtual" stack. Chef Nicole Straight likes to keep it simple for all those busy cooks out there. This recipe is no exception. Get some decorative boxes and give the gift of cookies this holiday season. 

Chocolate, Pecan and Orange Biscotti

2 C. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
1/2 C. (1 stick) unsalted butter, room temperature
2 large eggs
2 Tbs. Grand Marnier or other orange liqueur
4 Tbs. grated orange peel
1 C. pecans, lightly toasted, coarsely chopped

1 C. mini chocolate chips

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.  

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.