Orange Biscotti

Directions

Butter for baking sheets 1 extra-large egg, beaten to blend 2 Tablespoons unsalted butter, melted and cooled Arrange flour in mound on work surface and make a well.

Add ¼ cup melted butter, water, 2 tablespoons sugar, yolk, orange peel, oil, rum, orange extract and salt into well.

Gradually draw all but ¼ cup flour from inner edge of well to center.

Gather dough together and knead in remaining flour until smooth, about 1 minute.

Wrap in floured towel.

Refrigerate for 2 hours.

Position rack in center of oven and preheat to 325℉ (160℃).

Lightly butter 2 baking sheets.

Roll dough out on lightly floured surface to a thickness of ¼ inch.

Cut dough into 2 x 4 inch strips using scalloped pastry wheel.

Place cookies on prepared sheets, spacing ½ inch apart. Pierce each cookie several times with tines of fork.

Brush with egg glaze. Bake until light brown, about 25 minutes.

Brush remaining 2 Tablespoons melted butter over hot cookies.

Sprinkle with remaining 3 Tablespoons sugar.

Return to oven for 5 minutes. Cool completely on rack.

Store in airtight container.

Yeild about 28 cookies.