Orange Rosemary Biscotti
Flavored with fresh rosemary, orange zest, orange liqueur, and toasted pine nuts, these flavorful biscotti are perfect for holiday gift-giving.
Biscotti are twice-baked Italian cookies that are wonderful for dipping into espresso, cappuccino, coffee, tea, or even dessert wine. This orange and rosemary version gets its delicious nutty flavor from toasted pine nuts that are perfectly complemented by fragrant rosemary and tangy orange.
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Orange Rosemary Biscotti
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange liqueur, see notes for an alcohol-free substitution
- Zest of 1 large orange, about 1-1/2 tablespoons
- 1/2 cup pine nuts, toasted
- 1 to 1-1/2 tablespoons fresh rosemary, finely chopped
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Sift the flour, baking powder and salt together in medium bowl.
- In a large bowl, cream the butter and sugar together. Add the eggs, vanilla, orange liqueur, and orange zest and beat until light and smooth. Stir in the pine nuts and rosemary.
- Gradually add the dry ingredients and combine gently with a spatula, just until mixed.
- Dust the parchment-lined baking sheet with a generous amount of flour and spoon the dough onto it in two equal portions. With well-floured hands, form each portion into a 12 x 2-inch log. Smooth and shape the logs evenly, flouring your hands again if needed.
- Bake for 30 to 35 minutes, turning the pan once, midway through to ensure even cooking. When the logs are done, they will be golden in color and may have developed a few slight cracks on the top.
- Remove from the oven and cool for 7 to 10 minutes. Lower the oven temperature to 325°F.
- Using a serrated or bread knife, cut each log on the diagonal into 3/8-inch thick slices. Line the baking sheet with a fresh sheet of parchment and arrange the biscotti about 1/2-inch apart.
- Bake for 6 minutes. Remove the cookies from the oven, flip them over, then bake for an additional 6 minutes. Remove from the oven and cool on wire racks.