Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Almond-Orange Biscotti 3.5 (57) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen cookies These Italian cookies and our Strawberries in Red Wine are an elegant end to a meal. Ingredients ½ stick (4 tablespoons) unsalted butter 3 tablespoons finely grated orange zest 1 tablespoon fresh rosemary, finely chopped 1 cup all-purpose flour ⅓ cup coarse cornmeal ½ cup granulated sugar 1 teaspoon baking soda ¼ teaspoon salt 3 large eggs ½ teaspoon pure vanilla extract ¾ cup blanched almonds, toasted 1 tablespoon water Fine sanding sugar, for sprinkling Directions Preheat oven to 350 degrees. Heat butter in a saucepan over medium-high heat until lightly browned, about 3 minutes. Immediately pour into a bowl, and stir in orange zest and rosemary. Let cool. Combine flour, cornmeal, granulated sugar, baking soda, and salt. Beat in 2 eggs, the vanilla, and the butter mixture. Stir in almonds. Dampen hands, and form dough into a 13-by-2-inch log. Set on a baking sheet lined with parchment. Combine remaining egg with water. Brush dough with egg wash, and sprinkle with sanding sugar. Bake, rotating sheet once, until golden brown, 25 to 30 minutes. Transfer to a wire rack to cool. Reduce temperature to 200 degrees. Using a serrated knife, cut log on the diagonal into 1/4-inch-thick slices. Arrange slices on parchment-lined baking sheets. Bake, rotating sheets once, until dry and crisp, about 1 hour. Let cool. Cook's Notes Biscotti can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month. Rate it Print