Orange-Poppyseed Biscotti

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

Preparation

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.