Orange Almond Biscotti

Directions:

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. Then add the eggs, vanilla, orange liqueur, and orange zest and beat until light and smooth. Stir in the sliced almonds and rosemary. Gradually add the dry ingredients and combine gently with a spatula, just until mixed.

Dust the 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 30-35 minutes, turning the pan once, midway through to ensure even cooking. The logs will be light golden brown and just starting to crack on top when done. Remove from the oven and cool for 7-10 minutes. Lower the oven temperature to 325° F.

Using a serrated knife, cut each log 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.

Once cool, melt the chocolate chips and dip or drizzle melted chocolate over biscotti. Let cool. Enjoy!