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Orange-Poppyseed Biscotti

Yield 5 dozen (serving size: 1 piece)

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection