| 2/3 | cup sugar |
| 1/2 | cup vegetable oil |
| 1 | tablespoon grated orange peel |
| 1 1/2 | teaspoons vanilla |
| 2 | eggs |
| 2 1/2 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 2 | ounces semisweet baking chocolate, melted |
| 1. | Heat oven to 350ºF. |
| 2. | Mix sugar, oil, orange peel, vanilla and eggs in large bowl. Stir in flour, baking powder, baking soda and salt. Knead dough on lightly floured surface until smooth. |
| 3. | Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet. |
| 4. | Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. |
| 5. | Cut crosswise into 1/2-inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool on wire rack. |
| 6. | Dip one end of each cookie into melted chocolate. Place on waxed paper until chocolate is firm. |
|
| When grating orange peel, be sure to grate only the orange part of the skin. The white part, or pith, is very bitter. |
|
| Biscotti (pronounced bee-SKAWT-tee) are popular Italian cookies that have been baked twice--first as a loaf, then a second time sliced--until they are crisp. They're perfect for dunking, so dunk them in coffee, hot chocolate, milk--or whatever suits your fancy! |
Nutrition Information:
85 ( 35 ); 4 g ( 1 g); 10 mg; 35 mg; 11 g ( 0g); 1 g 0%; 0%; 0%; 2 % 1/2 ; 1