Citrus Biscotti

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup butter softened
• 2 large eggs 
• 2.8 cups flour all-purpose
• 2 teaspoons juice of lemon fresh
• 1 tablespoon lemon rind fresh grated
• 1 tablespoon lime rind fresh grated
• 2 tablespoons orange juice concentrate frozen thawed
• 2 tablespoons orange rind fresh grated
• 0.3 teaspoon salt 
• 1 cup sugar 
• 2 teaspoons sugar 
• 0.5 teaspoon vanilla extract 

Equipment

• baking sheet
• oven
• knife
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 32
2. Beat butter with a mixer at medium speed until creamy.
3. Add 1 cup sugar; beat well.
4. Add eggs, 1 at a time, beating well after each addition. Beat in orange juice concentrate, citrus rinds, and vanilla.
5. Lightly spoon flour into dry measuring cups; level with a knife.
6. 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.
7. Place rolls, 4 to 5 inches apart, on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
8. Brush dough with lemon juice; sprinkle evenly with 2 teaspoons sugar.
9. Bake at 325 for 29 minutes.
10. Place rolls on a wire rack; cool slightly. While rolls cool, wash any caramelized sugar from baking sheet, and dry thoroughly.
11. Cut rolls diagonally into 1/2-inch slices. Stand slices upright on baking sheet.
12. Bake at 325 for 17 minutes.
13. Remove cookies from baking sheet, and cool completely on wire rack.
14. 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.