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Orange Biscotti

2 1/2 cups unbleached all purpose flour
1/4 cup unsalted butter, melted and cooled
1/2 cup cold water
5 tablespoons sugar
1 extra large egg yolk
2 tablespoons grated orange peel
1 tablespoon olive oil
1 tablespoon light rum
3 drops orange extract
Pinch salt
Butter for baking sheets
1 extra-large egg, beaten
2 Tablespoons unsalted butter, melted and cooled

Arrange flour in mound on work surface and make a well. Add 1/4
cup melted butter, water, 2 tablespoons sugar, yolk, orange peel,
oil, rum, orange extract and salt into well. Gradually draw all
but 1/4 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~F. Lightly
butter 2 baking sheets. Roll dough out on lightly floured surface
to a thickness of 1/4 inch. Cut dough into 2 x 4 inch strips using
scalloped pastry wheel. Place cookies on prepared sheets, spacing
1/2 inch apart. Pierce each cookie several times with tines of
fork. Brush with egg glaze. Bake until light brown, about 25

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.

Yield about 28 cookies.


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