Bittersweet Chocolate and Orange Biscotti

• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 2 Tbs orange liqueur (Grand Marnier works well)
• 1 Tbs grated orange zest
• 2 cups + 2 Tbs flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup lightly toasted pecans, coarsely chopped (see Note)
• 1 cup chopped good-quality bittersweet chocolate (about 5 1/2 ounces)

Cream butter and sugar in bowl of electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, then beat in orange liqueur and zest.

Combine flour, baking powder and salt in separate bowl. On slow speed add flour mixture to egg mixture and 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 at 350 F on middle rack until logs are set and lightly browned, about 25 minutes. Remove from oven. Transfer logs, still on parchment paper, to cooling rack and cool 20 minutes. Lower oven temperature to 300 F. 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 more to dry biscotti slightly.

Remove from oven and cool biscotti on rack. Store biscotti at room temperature in airtight container.

Makes about 40 biscotti.

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

Per serving: 104 calories, 6 grams fat (52 percent calories from fat), 17 milligrams cholesterol, 2 grams protein, 12 grams carbohydrate, 35 milligrams sodium.

 Cranberry-Pistachio Biscotti

• nonstick vegetable oil cooking spray
• 1/4 cup mild olive oil
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 large eggs
• 1 3/4 cups unbleached flour
• 1/4 tsp fine sea salt
• 1 tsp baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups unsalted, shelled pistachios

Preheat oven to 300 F.  Spray a cookie sheet with nonstick cooking spray and line with baking parchment.

With an electric mixer, blend the olive oil and sugar together. Add the vanilla and almond extracts and the eggs, beating until the mixture is completely blended.

In a small bowl, whisk together the flour, salt and baking powder until thoroughly mixed.  On low speed, gradually add to the egg mixture.  Slowly beat in the cranberries and pistachios.

Divide the dough in half.  On the cookie sheet, form each half into a log about 12" long and 2" wide.  Space the logs about 4" apart.  (The dough will be sticky; it may be easier if you rinse your hands in cool water before forming the logs.)

Bake on a rack in the center of the oven about 35 minutes, or until the logs are light brown.  Remove from the oven and turn the heat down to 275 F.  Let the logs cool on the baking sheet 10 minutes.

With a large metal spatula, remove the logs to a cutting board and, using a long, sharp knife, cut each log on the diagonal into 3/4" slices.  Stand them on their sides on the cookie sheet and return to the oven 8 to 10 minutes, until they are light brown.

Cool the biscotti on a rack and store in a tin between sheets of waxed paper.  They can be kept at room temperature up to 2 weeks.  Makes 36.

From: Suzanne Hamlin