Orange-Poppyseed Biscotti

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 37
  • Fat: 1.2g
  • Saturated fat: 0.7g
  • Protein: 0.7g
  • Carbohydrate: 5.9g
  • Cholesterol: 6mg
  • Iron: 0.2mg
  • Sodium: 31mg
  • Calories from fat: 29%
  • Fiber: 0.2g
  • Calcium: 9mg


  • 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


  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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