I love having my coffee in the mornings. This little treat goes so well with a hot cup of coffee. As a matter of fact, it’s kind of hard to eat without it if you ask me. Biscotti is a hard crunchy cookie/biscuit type of food. So it’s best when dipped in your warm coffee to soften it up a bit. There is every flavor combination imaginable. The recipe I adapted from used a yellow cake mix, but I decided to change the flavors a little so I used an orange cake mix instead. Something about the orange and the pecan sounded so yummy to me. Then add a little white chocolate drizzle and you have yourself a nice little treat. You will be keeping the coffee on all day for this sweet treat!
Biscotti are very easy to make and a great treat to have on hand. They store well in a plastic container or you can also freeze them to keep them fresh longer. If you do this, then just take them out an hour or so before serving.
Here is the recipe. ENJOY my friends!
ORANGE PECAN BISCOTTI
1 box orange cake mix
3/4 c flour
8 Tbsp (1 stick) unsalted butter, melted and cooled
2 tsp orange extract
1/3 cup pecans, chopped
1 c white chocolate morsels for drizzle (optional)
Preheat oven to 350F. Place parchment on baking sheet. In a large bowl, mix together the cake mix, flour, butter, orange extract and eggs on low speed for 2 minutes. Fold in pecans. The mixture will be very thick. Transfer to the baking sheet and with your hands, form a large rectangle, approximately 14 by 3 by 3/4 inches. Bake for 30-35 minutes. Remove from oven (leave oven on) and cool for 10 minutes. Using a sharp knife cut into 3/4-inch-thick slices on the diagonal. Turn the slices on their flat sides and return to the oven. Bake for 10 minutes more. Remove from the oven and let cool completely on the pan. Melt white chocolate according to package directions and drizzle over the biscotti. You could also dip one end of the biscotti rather than drizzle if you like or leave it out all together. ENJOY!
This recipe adapted from The Stocked Kitchen cookbook.