Pecan and orange cookie dough biscotti
Prep time: 15 minsTotal time: 
Pecan and orange cookie dough biscotti
The classic Italian sweet treat made ultra simple with a clever cookie dough standby
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 1 x pack Doughlicious Chocolate Chip Cookie Dough, at room temperature
- 50g plain flour, plus extra to dust
- 25g pecans, finely chopped
- zest of ½ orange, plus extra to decorate
- 100g dark chocolate, finely chopped
- pinch sea salt flakes
Step by step
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Preheat the oven to 180°C, fan 160°C, gas 4. Mix the cookie dough with the flour, then fold through the pecans and orange zest.
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Transfer to a lightly floured surface, then gently knead for a minute or until it all comes together. Shape into a log, flattening the top, then transfer to a large baking tray lined with baking paper. Bake for 18-20 minutes or until light golden-brown. Remove from the oven and leave to cool for 20 minutes, before slicing diagonally with a sharp knife into 1cm-thick slices. Return to the oven and bake for a further 13-15 minutes, or until crisp. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
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Melt the chocolate in the microwave in short bursts, stirring in between, or in a bowl set over a pan of gently simmering water. Once melted, dunk the ends of each cooled biscotti into the chocolate and place on a wire rack, gently tapping each biscotti to remove any excess chocolate. Finish with some orange zest and sea salt flakes before the chocolate sets. Leave on the wire rack until the chocolate has hardened. Store in an airtight container for up to 5 days.
