Orange Pecan Biscotti

To get the most intense orange flavor, I use orange juice concentrate, rather than orange juice. Keep a can in the freezer at all times, just for baking and cooking. Nuts are a great source of protein and contain a fair amount of iron, phosphorus and thiamine. They are high in calories and fat, but it’s the good type of fat (unsaturated). Eat them in moderation.

1. Preheat the oven to 350°F. Spray a baking sheet with cooking oil.

2. Combine the sugar, eggs, oil, juice concentrate, orange rind and vanilla in a large bowl and beat well with a whisk or electric beater.

3. Combine the flour, baking powder, cinnamon (if using), salt, and pecans in a bowl. Add to the wet ingredients and mix by hand just until everything is combined. Divide the dough in half. Shape each half into a 12-by 4-inch log. Place well apart on the prepared baking sheet.

4. Bake for 20 minutes in the center of the oven. Remove the sheet from the oven and let the logs cool on the pan for 5 minutes.

5. Transfer the logs to a cutting board. Slice them on the diagonal into 1/2-inch-thick cookies. Place the cookies flat on the baking sheet. Return to the oven and bake on the center rack for 15 minutes, or until they are crisp and lightly browned. Remove to a rack and cool for 10 minutes before serving.

1 1/4 cups granulated sugar
2 eggs
1/4 cup vegetable oil
5 Tbsp orange juice concentrate
2 tsp finely grated orange rind
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon (optional)
pinch salt
1 1/2 tsp pure vanilla extract
1/2 cup chopped toasted pecans

Nutritional Analysis per Serving (1 Cookie)

Calories 93
Protein 1.6 g
Fat 3.2 g
Saturated Fat 0.4 g
Carbohydrates 14 g
Cholesterol 14 mg
Fiber 0.4 g

Prep Time: 10 minutes
Cook Time: 35 minutes

Make Ahead: Store at room temperature for up to 2 days.

Makes 30 cookies