ORANGE PECAN BISCOTTI
Ingredients:
· 3 eggs
· ½ cup Delta Pecan oil
· 2 Tbl orange juice
· 2 tsp vanilla
· 2 cups flour
· 1 cup whole wheat pastry flour
· ½ cup sugar
· 2 Tbl orange zest
· 1 Tbl baking powder
· ½ tsp salt
· 1 cup Delta Pecans coarsely chopped
· 1 cup dark chocolate chips
Directions:
1. Preheat oven to 350 F degrees. Line two baking sheets with parchment paper. In a medium bowl, beat together eggs, pecan oil, orange juice, and vanilla until well combined. In a separate bowl, whisk together both flours, sugar, orange zest, baking powder and salt. Add dry mix slowly to wet ingredients until mixture forms a ball. Turn out dough mixture onto a well floured surface and kneed a few times. Fold in pecans and chocolate chips in alternating batches until evenly distributed.
2. Divide dough into two pieces. Form each piece into a log about 9 inches long, then press flat until it is about half an inch tall and 3 inches wide. Transfer logs to baking sheets and bake for 20 to 25 minutes. Remove from oven and cool on wire racks for 20 minutes.
3. Using a serrated knife, slice each log on the diagonal into ½ inch pieces. Return to oven and bake on each side for about 10 minutes. Slices should be golden brown. Remove from oven to cool. Yield 24 to 26 biscotti.
Compliments of Pecan South Magazine
APRICOT PECAN COFFE CAKE
BASIC BATTER
· 3 cups all purpose flour
· 1 Tbl baking powder
· 1 tsp baking soda
· 1 tsp salt
· 1 cup sour cream
· ¾ cup milk
· 1 ½ cups granulated sugar
· 1 ½ sticks (3/4 cup) butter softened
· 2 eggs
· 1 tsp vanilla extract
· ½ cup packed brown sugar
ADDITIONAL INGREDIENTS
· 3 Tbl all purpose flour
· 1 Tbl butter melted
· 1 8-ounce jar apricot preserves
· ¼ cup almond paste
· ½ cup chopped pecans, toasted
Preheat oven to 350 degrees.
BASIC BATTER: Mix 3 cups flour, the baking powder, baking soda and salt together. Whisk the sour cream and milk in a bowl until blended. Beat the granulated sugar and ¾ cup butter in a mixing bowl until creamy. Add the eggs and vanilla and beat until light and fluffy. Add the flour mixture and milk mixture alternately to the creamed mixture, mixing just until combined after each addition; do not over mix.
Mix the brown sugar, 3 Tbl flour and 1 Tbl butter in a bowl. Spoon ½ of the Basic Batter into a 9 inch springform pan sprayed with nonstick cooking spray. Layer with the brown sugar mixture and dot with the preserves and almond paste. Sprinkle with the pecans and top with the remaining Basic Batter. Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean.
Compliments of Dallas Dish by The Dallas Junior League