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Yield
26 servings (serving size: 1 cookie)

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Beat butter with a mixer at medium speed until creamy. Add 1 cup sugar; beat well. Add eggs, 1 at a time, beating well after each addition. Beat in orange juice concentrate, citrus rinds, and vanilla.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Gradually add to butter mixture, beating well. Turn dough out onto a lightly floured surface; knead 5 or 6 times. Divide dough in half; shape each half into a 9-inch-long roll. Place rolls, 4 to 5 inches apart, on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Step 4

Brush dough with lemon juice; sprinkle evenly with 2 teaspoons sugar. Bake at 325° for 29 minutes. Place rolls on a wire rack; cool slightly. While rolls cool, wash any caramelized sugar from baking sheet, and dry thoroughly.

Step 5

Cut rolls diagonally into 1/2-inch slices. Stand slices upright on baking sheet. Bake at 325° for 17 minutes. Remove cookies from baking sheet, and cool completely on wire rack.

Step 6

Biscotti (bee-SKAWT-tee) are so named because they are "twice-baked." These firm, crunchy cookies are perfect for dunking in dessert wine or coffee.

Oxmoor House Healthy Eating Collection

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