Sunrise Biscotti

Ingredients

• 1/4 cup butter (no substitutes)
• 3/4 cup white sugar
• 1 blood orange
• 2 tablespoons honey
• 1/2 teaspoon almond extract
• 2 eggs
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup white chocolate chips
• 1/2 cup chopped pecans

Directions

1. 1

   Preheat oven to 325 degrees.

2. 2

   In large mixer bowl, add sugar, butter & honey.

3. 3

   Grate the peel from the blood orange using the large side of the cheese grater. Take care not to grate the pith (the white layer between peel & fruit). Add grated peel to mixer bowl.

4. 4

   Cut orange in half & squeeze juice out of both halves; add to bowl.

5. 5

   Cream all together til light & fluffy.

6. 6

   Add almond extract & then both eggs, one at a time, beating well after each.

7. 7

   Sift together flour, baking powder & salt. Gradually blend into creamed mixture.

8. 8

   With wooden spoon, stir in chopped pecans & white chocolate chips.

9. 9

   Dough will be slightly sticky.

10. 10

    Turn out onto lightly floured surface & divide into two halves.

11. 11

    Using your hands, roll one half into a 10-12 inch log & place lengthwise on greased cookie sheet.

12. 12

    Gently flatten log into a long rectangle about 2-1/2 inches wide.

13. 13

    Repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet.

14. 14

    Bake for 20 minutes in preheated oven, or until a pale gold color.

15. 15

    Remove from oven but leave logs on baking sheet til cool enough to handle.

16. 16

    Gently transfer to cutting board & slice each log on a diagonal into 1-inch wide slices.

17. 17

    Return to baking sheet & arrange so that there is a little space between each cookie.

18. 18

    Return to oven & bake 10 minutes, then turn each cookie over to expose the opposite cut side & bake for 10 minutes more or until golden & crisp.