whole food ~ well made

Orange pecan biscotti recipe at

How to Capture the Essence of Orange in Biscotti

This winter, I discovered a cache of Cara Cara oranges at the supermarket. I mean generic navel oranges are reliably good, but these?

I told my eighth grader one afternoon, “These are the best oranges you’ve ever had.”

Naturally, she eyed me with suspicion. But she reached into the fruit bowl and cracked one open. Then, without another word, she devoured it.

And since that moment with the orange, I think she trusts me just a little bit more.

For my part, I became a hoarder. I purchased 15 pounds of Cara Cara oranges at a time. It’s possible that each person in our family consumed our weight in oranges.

But what does this have to do with biscotti?

How to make better biscotti at

It’s this: every time I peeled one of these beauties, the orange oil misted my hands and infused the air with a pure and intoxicating essense of orange.

And I realized that I was wasting one of the most precious parts of these {expensive} oranges: the zest.

If I zested these oranges before peeling, I could capture every part. And what do you do with extra orange zest?

How to make better biscotti at

Make biscotti, of course! {Or maybe this kale quinoa citrus salad.}

I learned while making this lemon pudding cake that the best way to maximize the flavors of zest in baking is to massage the zest with the granulated sugar {thanks, Dorie!}.

The dough comes together so quickly in a stand mixer. It’s easy to handle, so you just shape it into a log, bake and slice.

How to make better biscotti at

Even if you’ve never baked biscotti before, or think that they’re hard to make, try this orange pecan biscotti recipe before citrus season is over.

One other thing to note is that while biscotti means “twice cooked,” you don’t actually have to bake them twice. After baking and slicing, you get a soft cookie that my kids like.

I love them toasted, but only lightly. So that they’re both crunchy and chewy. You never need a cup of coffee to dunk these orange pecan biscotti.

How to make better biscotti at

And since these cookies last for weeks, they preserve the flavors of Cara Cara oranges when my cache at the store is long gone.


and become a forager

What do you bake with orange zest? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Orange pecan biscotti recipe at
Print Pin
5 from 1 vote

Orange Pecan Biscotti

This is my go-to biscotti recipe, adaptable for all types of flavoring, like orange zest. I love the tender, toasted flavors of pecans, but use the same quantity of your favorite nut, like almonds or pistachios. And with this recipe you can choose how chewy or crunchy to make biscotti just the way you like them.
Course Dessert, Snack
Cuisine Italian
Keyword biscotti
Prep Time 10 minutes
Cook Time 25 minutes
toasting 16 minutes
Total Time 35 minutes
Servings 12 people
Author Lynne Curry


  • 2 tablespoons orange zest
  • 1 cup (7 ounces) organic cane sugar
  • 1 3/4 cups (8.5 ounces) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, beaten pastured
  • 1 teaspoon triple sec or vanilla
  • 1 cup pecan halves or pieces


  • Line a sheet pan with parchment paper and preheat the oven to 350 degrees F.
  • Use your fingers to blend together the orange zest and sugar in the bowl of a stand mixer. Add the flour, baking powder and salt and mix on low speed to blend.
  • Add the eggs, triple sec and pecans and mix on low speed until it collects into a dough. Gather the dough with your hands and shape into a log on the baking sheet about 10 inches long and 4 inches wide.
  • Bake until risen, spread and lightly golden brown, 25 to 30 minutes. Cool for 5 minutes, then remove the parchment paper. Slice along the short side into 1/2-inch-thick slices.
  • Arrange the slices onto their flat sides on the unlined baking sheet. Bake until lightly toasted, 8 minutes for lightly toasted biscotti and 10 minutes for crunchier biscotti you’ll need to dunk. Flip to toast the second side for 8 or 10 minutes.
  • Cool complete and store in an air-tight container for up to 2 weeks.


  1. Linda

    5 stars
    SO SO good!!! The orange zest and sugar massage really makes a difference. I’ve used other recipe for eons and this is easier and tastier!! Also don’t miss the butter at all! Can you just double everything to make double batch?! Thank you!!!

    1. That’s great to hear, Linda! That technique works with any citrus. And yes, just double this recipe for a big batch of biscotti.

  2. 3 small eggs – i increased it seeing that it wouldnt bind as well. And it is beyond delicious. A keeper…

    1. You must raise chickens, Vinny. And that sounds about right as a substitution for the standard large eggs. So glad you think so!

share your thoughts

Recipe Rating

Your email address will not be published. Required fields are marked *