Orange-Pecan Biscotti

Vegetarian
Dairy Free
Health score
1%
Orange-Pecan Biscotti
45 min.
24
150kcal

Suggestions


If you're looking for a delicious and unique treat to satisfy your sweet tooth, look no further than these delightful Orange-Pecan Biscotti! Perfectly crunchy, with a burst of citrus flavor and a satisfying crunch from the pecans, this biscotti recipe is not only vegetarian but also dairy-free, making it a great option for various dietary preferences. In just 45 minutes, you can whip up a batch that will yield around 24 delightful servings, making it perfect for sharing with friends and family or enjoying throughout the week.

Imagine the enticing aroma of freshly baked biscotti wafting through your kitchen, hinting at the flavors of zesty oranges and nutty pecans. This charming Italian-style biscuit is not just a dessert; it’s a satisfying companion to your morning coffee or afternoon tea. Each bite offers a delightful balance of sweetness and nuttiness, elevating your snack game to a whole new level. Plus, with only 150 calories per serving, there's no guilt in indulging! So roll up your sleeves and get ready to delight your taste buds with these irresistible Orange-Pecan Biscotti — they’re sure to become a new favorite in your dessert repertoire!

Ingredients

  • teaspoon almond extract 
  • teaspoons double-acting baking powder 
  • large eggs 
  • 3.3 cups flour all-purpose
  • 1.5 tablespoons orange rind grated
  • cup pecans chopped
  • cup sugar 
  • teaspoon vanilla extract 
  • tablespoons vegetable oil 

Equipment

  • baking sheet
  • oven
  • hand mixer
  • serrated knife

Directions

  1. Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy.
  2. Add orange rind, oil, and extracts, beating until blended.
  3. Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
  4. Divide dough in half; shape each portion into an 8- x 5-inch log on a lightly greased baking sheet.
  5. Bake at 325 for 25 minutes or until firm. Cool on baking sheet 5 minutes.
  6. Remove to wire racks to cool.
  7. Cut each log diagonally into 1/2-inch slices with a serrated knife.
  8. Place on greased baking sheets.
  9. Bake at 325 for 15 minutes. Turn cookies over, and bake for 15 more minutes.
  10. Remove cookies to wire racks to cool.

Nutrition Facts

Calories150kcal
Protein8.62%
Fat32.05%
Carbs59.33%

Properties

Glycemic Index
10.3
Glycemic Load
15.51
Inflammation Score
-2
Nutrition Score
4.5339130551919%

Flavonoids

Cyanidin
0.49mg
Delphinidin
0.33mg
Catechin
0.33mg
Epigallocatechin
0.26mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.1mg

Nutrients percent of daily need

Calories:150.1kcal
7.5%
Fat:5.39g
8.3%
Saturated Fat:0.74g
4.63%
Carbohydrates:22.47g
7.49%
Net Carbohydrates:21.52g
7.83%
Sugar:8.62g
9.57%
Cholesterol:31mg
10.33%
Sodium:47.64mg
2.07%
Alcohol:0.11g
100%
Alcohol %:0.36%
100%
Protein:3.27g
6.53%
Manganese:0.33mg
16.31%
Selenium:8.67µg
12.39%
Vitamin B1:0.17mg
11.34%
Folate:36.8µg
9.2%
Vitamin B2:0.13mg
7.76%
Iron:1.11mg
6.17%
Phosphorus:55.23mg
5.52%
Vitamin B3:1.09mg
5.45%
Copper:0.09mg
4.34%
Fiber:0.95g
3.78%
Calcium:30.76mg
3.08%
Zinc:0.44mg
2.91%
Magnesium:10.53mg
2.63%
Vitamin B5:0.24mg
2.45%
Vitamin K:2.32µg
2.21%
Vitamin E:0.26mg
1.7%
Vitamin B6:0.03mg
1.6%
Potassium:50.22mg
1.43%
Vitamin B12:0.07µg
1.24%
Vitamin D:0.17µg
1.11%
Source:My Recipes