Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4-teaspoon salt
- 2 tablespoons sugar
- 1/4 cup unsalted butter softened
- 1/4-teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 egg
- 3/4-cup pecans
Directions
Preheat oven to 350.
Toast pecans.
Finely chop pecans and set aside.
Sift flour, baking powder, and salt into a bowl.
Cream sugar and softened butter together in a separate bowl until fluffy.
Add vanilla extract, orange zest, and egg to sugar mixture.
Add dry ingredients, including pecans, and fold in until thoroughly blended.
On a cookie tray covered with waxed paper, form the dough into a 3-inch by 12-inch log.
Remove the waxed paper and bake for 18 to 20 minutes.
Set aside to cool for ten minutes, then slice diagonally and place on the cookie sheet cut-side down.
Bake for another 20 minutes at 300-degrees, then turn the oven off and leave the biscotti in the oven for one to two hours until crunchy.