I enjoy baking biscotti when the weather starts cooling down because it goes perfect with that afternoon coffee that we all wait for when we start feeling tired by mid day. I used silan (date syrup) to reduce to amount of sugar but keep the sweetness to this delicate afternoon treat. Combined with pecans and orange, you obtain the perfect biscotti!
3 1/2 cups of flour
2 tsp of baking powder
Zest from one orange plus 1 tbsp of orange juice
3/4 cup of sugar
2 tbsp of silan
2 tbsp of vegetable oil
4 large eggs
1 cup of chopped pecans
In the bowl of a mixer, combine the eggs with the sugar. Mix on high speed. Add the orange zest, orange juice, silan, oil. Incorporate the flour, baking powder and chopped pecans.
Store covered in the fridge for about 30min.
Preheat the oven to 325. Form two long logs and bake for 30min. Remove from the oven and let it cool down. Slice the logs thinly and place them face up. Bake for an other 15 to 20min.