This twice-baked crisp cookie is rolled in toasted sesame seeds before baking. They make a great dipper for your next cup of coffee.
Ingredients: 1/2 cup butter, softened, 1 cup granulated sugar, 2 1/2 teaspoons baking powder, 2 eggs, 2-3 tablespoons orange juice, 3 1/4 cups all-purpose flour, 1 tablespoon finely shredded orange peel, 1/3 cup toasted sesame seeds.
Instructions: Preheat oven to 350 degrees. Lightly grease a cookie sheet; set aside. Toast the sesame seeds in a small amount of olive oil on top of stove; allow to cool.
In a large mixing bowl beat butter; add sugar and baking powder, beating well. Mix in eggs and orange juice until combined. Beat in flour and orange peel until well mixed.
Divide dough in half. Shape each half into an 11-inch-long roll. Place rolls 5 inches apart on prepared cookie sheet; flatten to 2 inches wide. Bake in preheated 375 degree oven for 20-25 minutes or until lightly browned. Cool on cookie sheet on wire rack for 1 hour.
Reduce oven temperature to 325 degrees. Transfer rolls to a cutting surface. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut side down, on an ungreased baking sheet. Bake in preheated 325 degree oven for 10 minutes. Turn slices over and bake for 10-15 minutes more or until dry and crisp (do not overbake). Transfer cookies to a wire rack and let cool.
Makes about 40 biscotti slices.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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