Orange Cinnamon Biscotti
Adapted from Bon Appetit
Makes about 2 dozen

1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 tsp. grated orange peel
1 tsp. vanilla extract
2 cups flour
1 1/2 tsp. baking powder
1 tsp. ground cinammon
1/4 tsp. salt

Preheat oven to 325 degrees.  Line 2 large baking sheets with parchment paper.  Beat butter and sugar in large bowl until blended.  Add eggs 1 at a time, beat well after each.  Beat in orange peel and vanilla.  Add flour, salt, baking powder, and cinammon and beat until just combined.

Scrape half of dough on to each lined baking sheet.  Using floured hands, form each half  into 3-inch wide by 3/4-inch high logs.  Bake until logs are firm to the touch, 30-35 minutes.  Remove from oven and cool 10 minutes.

Transfer logs to work surface.  Using serrated knife, cut on the diagonal into 1/2-inch thick slices.  Arrange cut side down on baking sheets.  (DT: I find that the longer slices can bread apart during this step – just be careful.)  Bake until bottoms are golden, about 12 minutes.  Turn biscotti over; bake until bottoms are golden, about 12 minutes longer.  (Can be made 2 weeks ahead.  Store in an airtight container.)