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1
Preheat the oven to 325.
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2
Grease and lightly flour a baking sheet. Blend the flour, sugar, cornmeal, baking powder, and salt. Add the egg and orange juice, and beat the mixture until a dough begins to form.
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3
Add the butter, beating until it is just incorporated, and fold in the pine nuts, basil leaves, and orange zest.
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4
Turn the dough out onto a lightly floured surface, kneading it several times, then let it rest, covered with a kitchen towel, for 5 minutes.
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5
Divide the dough in half and, with floured hands and working quickly on the prepared baking sheet, form each piece of dough into a log 12 inches long by 2 inches wide. Arrange the logs at least 3 inches apart on the middle rack of the oven for 20 to 25 minutes, or until set and pale golden.
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6
Remove them from the oven and let cool on the baking sheet for 10 minutes. On a cutting board, cut the logs crosswise into 1/2-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet, and bake them 10 to 12 minutes longer.
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7
Remove the baking sheet from the oven, turn the biscotti over, and bake them a final 10 to 12 minutes. Cool completely and store in an airtight container.
