Bittersweet Chocolate and Orange Biscotti
Recipe by: Betty Rosbottom
Source: St. Louis Post-Dispatch 8/11/97
Yield: about 40 biscotti

1/2 cup unsalted butter -- softened
3/4 cup granulated sugar
2 large eggs
2 tablespoons orange liqueur
1 tablespoon grated orange zest
2 cups plus 2 tbsp all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup lightly toasted pecans, coarsely chopped (see note)
1 cup chopped good-quality bittersweet chocolate (about 5 1/2 ounces)

Preheat oven to 350 degrees. Beat butter and sugar in bowl of electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.

Beat in orange liqueur and zest. In a separate bowl, combine flour, baking powder and salt. Using slow speed of mixer, add flour mixture to egg mixture; beat until flour is incorporated. Remove bowl from mixer. Stir in pecans and chocolate by hand. Line baking sheet with parchment paper. Divide dough in half and place one portion on baking sheet. Form into log 14 inches long, 2 1/2 inches wide and 3/4 inch thick. Repeat with other half of dough, leaving about 2 inches between the 2 logs. Bake on middle rack of oven until logs are set and lightly browned, about 25 minutes. Remove from oven.

Transfer logs, still on parchment paper, to cooling rack and let cool 20 minutes.

Lower oven temperature to 300 degrees. When cool, place logs on cutting board and return parchment paper to baking sheet. With serrated knife, cut each log diagonally at 45-degree angle into slices 1/2-inch thick.

Place slices upright on baking sheet, leaving 1/2-inch space between them.

Bake 15 minutes to dry biscotti slightly. Remove from oven; transfer biscotti to rack to cool. Store at room temperature in airtight container.

Note: To lightly toast pecans, spread on rimmed baking sheet. Place on center rack of preheated 350-degree oven and bake 5 to 6 minutes or until lightly toasted, stirring once or twice. Remove and let cool.