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 midday. I used silan (date syrup) to reduce to amount of sugar but keep the sweetness to this delicate afternoon treat. Featuring pecans and orange, this is the perfect biscotti!
Pecan and Silan Biscotti
Servings
12 Servings
Ingredients
- 4 large eggs
- ¾ cup sugar
- Zest from one orange plus 1 tablespoon of orange juice
- 2 tablespoons silan
- 2 tablespoons olive oil
- 3½ cups of flour
- 2 teaspoons of baking powder
- 1 cup chopped pecans
Instructions
- In the bowl of a mixer, combine eggs with 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 30 minutes.
- Preheat the oven to 325°F.
- Form two long logs and bake for 30 minutes. Remove from the oven and let it cool down. Slice the logs thinly and place them face up. Bake for an other 15 to 20 minutes.
The recipe says to add oil, but no oil is listed in the ingredients. How much is needed please
The sugar gives it a different texture and there isn’t that much silan, it adds some depth of flavor more than sweetness in this recipe.
Why so much sugar if you are using Silan as a sweetener?