Directions

Preheat oven to 325° F.

1. Spray 2 baking sheets with nonstick cooking spray.
2. Beat sugar and unsalted butter in a large bowl until well blended.
3. Add eggs one at a time, beating well after each.
4. Beat in orange peel and vanilla.
5. Mix flour, cream of tartar, baking soda, cinnamon and salt in a medium-size bowl.
6. Add dry ingredients to butter mixture and mix until incorporated.
7. Divide dough in half. Place each half on a prepared sheet. With lightly floured hands, form each half into a log shape that is 3 inches wide by three quarters of an inch high. Bake until dough logs are firm to the touch, about 35 minutes.
8. Remove dough logs from oven and cool 10 minutes.
9. Transfer logs to work surface. Using serrated knife, cut on diagonal into ½-inch-thick slices. Arrange cut side down on baking sheets.
10. Bake until bottoms are golden, about 12 minutes.
11. Turn biscotti over; bake until bottoms are golden, about 12 minutes longer.
12. Transfer to a wire rack and cool before serving.

TIP:  Refrigerate the dough for thirty minutes to form into logs more easily.