Orange-Poppyseed Biscotti

Oxmoor House
5 dozen (serving size: 1 piece)


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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


Preheat oven to 350°.

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.

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.

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.

Created date

March 2010

Nutritional Information

Calories 37
Fat 1.2 g
Satfat 0.7 g
Protein 0.7 g
Carbohydrate 5.9 g
Cholesterol 6 mg
Iron 0.2 mg
Sodium 31 mg
Caloriesfromfat 29 %
Fiber 0.2 g
Calcium 9 mg