1. Preheat oven to 350°F
2. Spread a single layer of pine nuts on a rimmed cookie sheet; toast in oven until light golden, about 10 to 15 minutes.
3. In a medium size bowl, sift together dry ingredients: almond flour, all purpose flour, baking powder and salt. Set aside.
4. In a standing mixer at medium speed, using the paddle attachment, cream Plugrá Butter and sugar until light and fluffy. Alternatively, if using a hand mixer, beat on medium-high speed for 3-5 minutes.
5. Slowly add eggs, orange zest, and vanilla to butter-sugar mixture. Continue mixing until well blended. Mixture will appear curdled at first.
6. Reduce standing mixer speed to low. Add flour mixture to wet mixture in thirds, mixing only to combine. DO NOT OVERBEAT. If mixing by hand, fold in flour with a rubber spatula. The dough mixture will appear slightly wet and feel very sticky.
7. Fold in pine nuts and anise seed.
8. Cover bowl with plastic wrap and refrigerate one hour.
9. Line 2 cookie sheets with parchment paper. Divide dough into 2 portions. Take one portion and place in the middle of one cookie sheet. Shape into a flattened log about 16 inches long, 3 to 4 inches wide, and 1 inch high. Repeat procedure with remaining dough portion on the second cookie sheet.
10. Bake logs at 325°F in preheated oven for about 30 minutes until lightly browned/golden. The surface will appear slightly cracked.
11. Remove biscotti logs from oven and cool to room temperature.
12. Cut 1" slices crosswise from each log to form biscotti. Arrange biscotti in slices on their sides on cookie sheet and bake at 325°F until lightly browned/golden (5 minutes on each side). Remove from oven and let cool.
13. Store cookies in a tightly covered container at room temperature. Keeps for 2 or 3 weeks, and flavor improves with age.