Orange-Poppyseed Biscotti

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 large eggs 
• 2 cups flour all-purpose divided
• 1 tablespoon orange juice concentrate thawed
• 3 tablespoons orange zest 
• 1 tablespoon poppy seeds 
• 0.3 cup stick margarine 
• 0.7 cup sugar 
• 2 tablespoons cornmeal yellow

Equipment

• baking sheet
• oven
• wire rack
• blender
• serrated knife

Directions

1. Preheat oven to 35
2. Beat butter; gradually add sugar, beating at medium speed of a mixer until well blended.
3. Add egg and orange juice concentrate, beating until well blended.
4. 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.
5. Place on a baking sheet coated with cooking spray; flatten to 1 1/4-inch thickness.
6. Bake at 350 for 21 minutes or until lightly browned.
7. Remove rolls from baking sheet; let cool slightly on a wire rack.
8. Cut rolls diagonally into (1/2-inch) slices, using a serrated knife.
9. Place slices, cut side down, on baking sheet.
10. Bake at 350 for 6 minutes on each side or just until lightly browned.