Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 3 eggs
• 1/4 cup marsala, or dessert wine of your choice
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3 tablespoons grated orange zest
• 1 cup chopped shelled pistachios

Instructions

1. Preheat oven to 350 degrees F. Lightly grease or spray a cookie sheet.
2. Cream butter and sugar until light, about 2
3. minutes. Add eggs, one at a time,
4. beating well. Gradually stir in wine,
5. flour, baking powder, orange zest, and pistachios, beating well. Dough will be stiff.
6. Divide dough into 4 equal portions. Mold each
7. portion into a slightly flattened roll, about 1 1/2 inches in diameter, on the
8. cookie sheet. Bake in the center of the
9. oven for 18 to 20 minutes or until just firm to the touch and a golden color on
10. the bottom.
11. Let cool, then slice on the diagonal with a
12. serrated knife in 1/2- to 3/4-inch pieces.
13. Set slices, cut side up, on the cookie sheet. Reduce heat to 300 degrees F. Return cookies to oven and continue baking
14. for 6 minutes. Turn cookies over and
15. bake another 4 minutes, or until golden and dry.
16. Cool biscotti on wire racks.