Citrus Biscotti

• 1/4 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 tablespoons frozen orange juice concentrate, thawed
• 2 tablespoons grated fresh orange rind
• 1 tablespoon grated fresh lemon rind
• 1 tablespoon grated fresh lime rind
• 1/2 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Cooking spray
• 2 teaspoons fresh lemon juice
• 2 teaspoons sugar

1. Preheat oven to 325u0b0.
2. Beat butter with a mixer at medium speed until creamy. Add 1 cup sugar; beat well. Add eggs, 1 at a time, beating well after each addition. Beat in orange juice concentrate, citrus rinds, and vanilla.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Gradually add to butter mixture, beating well. Turn dough out onto a lightly floured surface; knead 5 or 6 times. Divide dough in half; shape each half into a 9-inch-long roll. Place rolls, 4 to 5 inches apart, on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
4. Brush dough with lemon juice; sprinkle evenly with 2 teaspoons sugar. Bake at 325u0b0 for 29 minutes. Place rolls on a wire rack; cool slightly. While rolls cool, wash any caramelized sugar from baking sheet, and dry thoroughly.
5. Cut rolls diagonally into 1/2-inch slices. Stand slices upright on baking sheet. Bake at 325u0b0 for 17 minutes. Remove cookies from baking sheet, and cool completely on wire rack.
6. Biscotti (bee-SKAWT-tee) are so named because they are "twice-baked." These firm, crunchy cookies are perfect for dunking in dessert wine or coffee.

butter, sugar, eggs, orange juice concentrate, orange rind, lemon rind, lime rind, vanilla, flour, baking powder, baking soda, salt, cooking spray, lemon juice, sugar

Taken from www.myrecipes.com/recipe/citrus-biscotti (may not work)