Ingredients for Sunrise Biscotti
- 1 cup (2 sticks) unsalted butter
- White Sugar
- 1 blood orange (zest and ½ cup juice)
- ¼ cup honey
- 1 teaspoon almond extract
- 2 large eggs
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup chopped pecans
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How to Make Sunrise Biscotti
- Preheat oven to 325°F (160°C).
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¼ cup honey until light and fluffy.
- Using the large side of a grater, zest the peel of 1 blood orange, avoiding the white pith. Add the zest to the mixing bowl.
- Juice the blood orange halves and add ½ cup of the juice to the bowl.
- Add 1 teaspoon almond extract to the bowl.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup chopped pecans and 1 cup white chocolate chips using a wooden spoon. The dough will be slightly sticky.
- Turn the dough out onto a lightly floured surface and divide it in half.
- Roll each half into a 10-12 inch log. Place the logs lengthwise onto two greased baking sheets, leaving about 3 inches between them.
- Gently flatten each log into a rectangle about 2 ½ inches wide.
- Bake for 20 minutes, or until pale gold.
- Remove from oven and let cool on baking sheets until firm enough to handle.
- Transfer the logs to a cutting board and slice each log diagonally into 1-inch wide slices.
- Arrange the slices on the baking sheets, leaving a little space between each cookie.
- Bake for 10 minutes, flip the cookies, and bake for another 10-15 minutes, or until golden brown and crisp. For softer biscotti, reduce baking time by 5-10 minutes.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
41g
Fat
11g
Carbs
7g
