Orange & Cinnamon Biscotti

I've had this recipe since around 1988.  It was from the Bon Appetit magazine.  I recently searched for the recipe online and found this link:  https://www.californiagreekgirl.com/orange-and-cinnamon-biscotti-paximathia/ It's the same recipe.

Ingredients
 
1 cup sugar
1/2 cup unsalted butter at room temperature (1 stick), mircrowave for 10-12 seconds to really soften.
2 large eggs
2 teaspoons grated orange peel (next time I will use 3 teaspoons)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
 
Instructions
 
Preheat oven to 325 degrees. Butter 2 baking sheets. (I use parchment paper).
 
Beat the sugar and butter together in a large bowl until blended. Add eggs one at a time, beating well after each. Beat in orange zest and vanilla.
 
Stir flour, baking powder, cinnamon and salt in a medium bowl. Add dry ingredients to the butter mixture, mix just until incorporated. (I cover with saran wrap and place the bowl in the refrigerator for about 10 minutes, just until cool before forming into logs.) This makes them easier to form.
 
Divide the dough in half. Place each half on the prepared sheet. With lightly floured hands, form each half into a 3-inch wide by 3/4 inch-high log.
 
Bake until dough logs are firm to touch, about 35 minutes. Remove the logs from the oven and let cool for 10 minutes.
 
Transfer logs to a work surface. Using a serrated or sharp knife, cut on diagonal (or straight) into 1/2 -inch thick slices. Arrange cut side down on the baking sheets. Bake until bottoms are golden, about 12 minutes.
 
Turn Biscotti over, and bake until bottoms are golden, another 12 minutes longer.
 
Transfer Biscotti to a cooking rack and cool. Can be made 2 weeks ahead. Store in airtight container.
 
My Notes:

This is a little time-consuming because of baking three times, but they are delicious. 

I made this 14 December 2025 for a cookie exchange party. I doubled the recipe, which I ended up with 70 biscotti.