2 c. plus 2 T. all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. orange flavor
3/4 c. sugar
1/2 c. (1 stick) unsalted butter, room temp
2 large eggs
3 T. Grand Marnier or other orange liqueur
1 T. grated orange peel
1 c. pecans, lightly toasted, coarsely chopped
6 oz. bittersweet (not unsweetened) chocolate, chopped
Makes 3 dozen
Line large baking sheet with parchment paper. Whisk flour, baking powder, & salt in medium bowl to blend. Using electric mixer, beat sugar & butter in large bowl. Beat in eggs 1 at a time. Add Grand Marnier, orange flavor, orange peel. Add flour mixture & beat until blended. Stir in pecans & chocolate. Gather dough together & divide in half
Wrap in plastic & freeze 20 minutes to firm.
Position rack in center of oven. Preheat oven to 350º F. Using floured hands, form each dough piece into 14 inch long, 2 1/2 inch wide logs. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 40 minutes. Transfer parchment with logs to cooling rack & cool 20 minutes. Reduce oven temperature to 300º F.
Place 1 log on cutting board. Using a serrated knife, cut log on a diagonal into 1/2 inch thick slices. Stand slices upright on baking sheet. Repeat with remaining log
Bake biscotti until dry to touch & pale golden, about 30 minutes. Cool completely on rack.
Note: Can be made 1 week ahead. Store in airtight container