Orange-Poppyseed Biscotti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1/3 cup butter or stick margarine |
2/3 cup sugar |
1 large egg |
1 tablespoon thawed orange juice concentrate |
2 cups all-purpose flour, divided |
2 tablespoons yellow cornmeal |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
3 tablespoons orange zest |
1 tablespoon poppy seeds |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Beat butter; gradually add sugar, beating at medium speed of a mixer until well blended. Add egg and orange juice concentrate, beating until well blended.
3. Combine flour and next 5 ingredients; gradually add to butter mixture, beating until blended. Turn dough out onto a lightly floured surface, and knead lightly 2 to 3 times. Divide dough in half; shape dough into 15-inch-long rolls. Place on a baking sheet coated with cooking spray; flatten to 1 1/4-inch thickness. Bake at 350° for 21 minutes or until lightly browned. Remove rolls from baking sheet; let cool slightly on a wire rack.
4. Cut rolls diagonally into (1/2-inch) slices, using a serrated knife. Place slices, cut side down, on baking sheet. Bake at 350° for 6 minutes on each side or just until lightly browned.
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