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Orange Biscotti with Grand Marnier

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Orange Biscotti with Grand Marnier

Do I say this too much?

Maybe I do…but I don’t think so. And even if I do, it’s always the truth.

So here it is…

This is my new favorite!!! I will scream it from the rooftops! I am not kidding – this is the most spectacular biscotti I’ve ever had.

I love the citrus-y orange-y nutty fragrant tantalizing mouth-watering fresh-baked flavor you get with every bite of this Orange Biscotti with Grand Marnier.

Yeah, you read that right. Grand Marnier. Fancy.

The orange flavor in this little cookie is both mellow and bright. It’s like the sunshine in late morning that has slowly burned away the clouds. Like the sun, its flavor slowly sneaks up on you until it’s fully present and making your day.

I don’t know how else to convince you to make this.

I’ve made it a few times, now, and each time I add a little more fresh orange juice. I just can’t help my self.

 

Orange Biscotti with Grand Marnier

 

I mean look at that orange zest dotting this little beauty.

 

Orange Biscotti with Grand Marnier

 

And those pecans showing up to offer a delicate nutty flavor to each crunchy bite.

 

Orange Biscotti with Grand Marnier

 

I will never look at biscotti the same way again…and here’s the thing – it’s crunchy but not hard like some biscotti can be – there’s enough softness in the center to create just the right balance between chewy and crispy.

 

Orange Biscotti with Grand Marnier

 

This will be a perfect little treat to have on the table…24/7…during the holidays. You sit down to have a cup of coffee, it’ll be there. A game of cards and a glass of wine, it’ll be there. Hot tea with a splash of cream, it’ll be there.

 

Orange Biscotti with Grand Marnier

So happy I discovered this recipe.

My world will never be the same.

Buon Appetito!

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Orange Biscotti with Grand Marnier

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Ciao Chow Bambina
  • Category: Dessert
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Ingredients

Scale
  • 2 2/3 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 – 1/2 cup grated zest of 2 oranges
  • 1 cup coarsely chopped pecans
  • 3 large eggs, room temperature
  • 5 Tbsp. olive oil
  • 3 Tbsp. freshly squeezed orange juice
  • 2 Tbsp. orange liqueur such as Grand Marnier

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare two baking sheets with silicone mats or parchment paper.
  3. In a large bowl whisk the flour, sugar, baking powder and salt.
  4. In a separate bowl combine about 1 Tbsp. of flour with the orange zest. Rub them together to keep it from clumping.
  5. Add the zest and the pecans to the large bowl and stir to combine.
  6. In a small bowl whisk the eggs with the olive oil, orange juice and Grand Marnier until well blended.
  7. Pour into the center of the flour mixture and stir with a wooden spoon until combined.
  8. The dough will be sticky.
  9. Dump the dough onto a heavily floured work surface and divide into six equal parts.
  10. Roll each into a 12 inch log, dusting with flour along the way to keep the dough from sticking.
  11. Set the logs about 3 inches apart on the prepared baking sheets.
  12. Press each log gently so they’re about 2 inches wide.
  13. Bake for 10 minutes then rotate pans and bake for another 15 minutes until golden and the tops are fairly firm.
  14. Remove from oven and let cool on racks for about 10 minutes, leaving the oven set at 350 degrees.
  15. Transfer logs to a cutting board and using a serrated knife, cut slices on a sharp diagonal into 1/2 inch thick slices.
  16. Arrange the slices on the baking sheets and place back in the oven for 5 minutes.
  17. Rotate baking sheets and bake for another 10 minutes.
  18. Allow the cookies to cool on the baking sheet for about 5 minutes.
  19. Store at room temperature or freeze in an airtight container.

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{Recipe adapted from Liv Life.}

 

Orange Biscotti with Grand Marnier

Ciao!

Reader Interactions

Comments

  1. Hi Annie, dough was super sticky so I had to put it into the refrigerator overnight to firm up, it this normal?
    Also, when putting in for the second baking after slicing, are the pieces on the edge, or flat on the pan? I’ve made several iterations of biscotti over the years and people do it all different ways.
    Thanks, thinking of you and your family and Dad during these holidays.
    Jan

    Reply

    • Hi Jan, Unfortunately – sticky dough can happen with biscotti. She can be a little fussy at times. Your strategy was a good one; sometimes I add more flour, in small increments as I go, and continue to knead, and that will do the trick, too… I always stand my 2nd bake upright – but honestly – both ways work. Thank you for your questions! I hope I’ve helped. And thank you for thinking of us. Happy holidays to you and your family!

      Reply

  2. Fancy biscotti! From a proper Italian!! Hurrah! Thank you so much for sharing this. I am so thrilled to have found your blog. One of my cooking idols is Lidia as well as Stefano Manfredi. I am obsessed with Italian food, as the size of my waistline shows! I have no self control around pasta and real Italian pizzas 🙂 Can’t wait to have a browse!!

    Reply

  3. What a fun flavor combination! I love making homemade biscotti, and I love how soft they are. Not like the store-bought version that you could hammer a nail with! I’m seriously craving some of this orange + Grand Marnier combo that you have going on here…awesome!

    Reply

  5. Oh my gosh, I can’t even tell you how long it’s been since I’ve had biscotti It’s kind of shameful for a baker/food blogger This looks… incredible. I love orange-flavored desserts, and especially ones with a bit of booze thrown in, so this is right up my alley. I think it is about time I visited biscotti again, dontchya think? 😉

    Reply

  11. OMG dying at how blissful these look! I can’t remember the last time I had biscotti. Even then, I think it must have been in a coffee shop chain – not the real thing! Although I did have an after dinner amaretto biscotti (bitesize) after a beautiful dinner taken on Lake Como in June! I wish I could have some of that. I can’t wait to make some of these over xmas – the orange is perfect for the season!

    Reply

    • Thank you for that visual…Lake Como in June…oh my goodness. You will love these, my friend. Especially at the holidays! Buon Appetito!

      Reply

  16. Ann is NOT over reacting when she says she will scream it from the roof tops how good they are. She served them to me the day we made the concord grape pies and we were both on her roof top, lol! They are the perfect combination of orange and pecan flavors. I think I’m going to make them today since I have all the ingredients. Ann, did you sprinkle powered sugar on top?

    Reply

    • Hahah! I am dying…the visual of the two of us on the rooftop! So glad you enjoyed them! I did not sprinkle them with powdered sugar…let me know if you try it! Thanks Karen!!

      Reply

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