Biscotti are twice baked Italian cookies that are wonderful for dipping into espresso, cappuccino, coffee, tea ~ even dessert wine. This recipe isn’t overly sweet and gets a wonderfully rich, nutty flavor from the pine nuts. The rosemary is a fragrant component that balances really well with the subtle orange flavors from the zest and liqueur. For a non-alcoholic version, check the recipe notes.

Orange Rosemary Biscotti

Ingredients ~

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons unsalted butter

1 cup sugar

2 eggs, lightly beaten

1/2 teaspoon vanilla extract

1 tablespoon orange liqueur

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 (see recipe notes)

Preparation ~

Preheat the oven to 350°F. Combine the flour, baking powder and salt in a large mixing bowl.

With an electric mixer on medium speed, beat the butter and sugar together until smooth. Stir in the eggs, vanilla, orange liqueur and orange zest. Add the pine nuts and rosemary, then add the entire mixture to the dry ingredients and combine gently with a spatula, just until mixed.

Dust the countertop or a large board with a generous amount of flour. Transfer the dough to the work surface with a rubber spatula and divide in half. With well-floured hands, form each half into a 12 x 2-inch log. Smooth and shape the logs evenly. Place them about 4 inches apart on a parchment-lined cookie sheet and bake for about 35 minutes, turning the pan once, midway through. The logs should be a light golden brown and just starting to crack on top when done.

Lower the oven temperature to 325°F and line another baking sheet with parchment. Cool the logs for about 7 to 10 minutes.

Using a serrated knife, cut each log into 3/8-inch thick slices. Place the slices about 1/2-inch apart on the prepared baking sheet and bake for 6 minutes. Remove the cookies from the oven, turn them over, then bake for an additional 6 minutes. Remove from the oven and cool on wire racks.

Makes about 3 dozen

Recipe Notes ~

For a non-alcoholic version, substitute 1/2 teaspoon orange extract for the orange liqueur. You can also adjust the amount of rosemary you use to suit your taste, or omit it altogether if you’re not fond of the flavor.

Source: mygourmetconnection.com