Chocolate Orange Biscotti

Adapted from Bon Appetit
Makes about 28 cookies

2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon orange extract
Orange zest from 2 medium oranges
1 heaping cup of whole pecans, lightly toasted, roughly chopped
6 ounces bittersweet chocolate, roughly chopped

Line large baking sheet with parchment paper. Whisk together flour, baking powder, and salt in medium bowl to blend. Using an electric mixer fitted with a paddle attachment, beat together sugar and butter until well combined. Beat in eggs 1 at a time, then add the orange zest (we used a coarse Microplane to zest the oranges because we wanted larger pieces of orange, but you can obvy use a finer zester). Add the orange extract. Gradually add flour mixture and beat everything until blended. Finally, stir in the pecans and chocolate. Gather dough together; divide in half. Wrap each half in plastic and put in the freezer for 30 minutes in order to firm up.

Position rack in center of oven; preheat to 350°F. Remove the dough from the freezer and form each half-dough piece into a 14-inch-long, 2 1/2-inch-wide log. Don't worry if it's not exact. Transfer the logs to the prepared baking sheet, spacing them 2 inches apart. Bake the biscotti logs until light golden, about 30 minutes. Transfer parchment with the logs onto a rack to cool for about 20 minutes. In the meantime, reduce the oven temperature to 300°F. Place more parchment on the baking sheet.

Using a cutting board and serrated knife, cut each cooled log into 1/2-ish-inch thick slices and stand the slices upright on the parchment baking sheet. 

Bake biscotti until slightly dry to the touch and pale golden, about another 30 minutes.

Cool completely on a rack and enjoy!