1tablespoonorange liqueur, see notes for an alcohol-free substitution
Zest of 1 large orange, about 1-1/2 tablespoons
1/2cuppine nuts, toasted
1 to 1-1/2tablespoonsfresh 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.
Tips for Making This Recipe
For an alcohol-free version: Substitute 1/2 teaspoon orange extract for the orange liqueur and add 2 teaspoons of milk.