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.