Biscotti l'orange

1. Recipe by: cooking light, june 1995, page 88 preparation time: 0:15 combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended.
2. Combine flour, walnuts, baking soda, and salt; gradually add to sugar mixture, beating until well-blended.
3. Turn dough out onto a lightly floured surface, and knead lightly 7 times.
4. Shape dough into a 16-inch-long roll, and place on a baking sheet coated with cooking spray; flatten roll to 1-inch thickness.
5. Bakei at 350 °F for 30 minutes.
6. Remove roll from baking sheet; let cool 10 minutes on a wire rack.
7. Cut roll diagonally into 27 (½-inch) slices, and place, cut sides down, on baking sheet.
8. Reducei oven temperature to 325 degrees, and bake 10 minutes.
9. Turn cookies over, and bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).
10. Remove from baking sheet, and let cool completely on wire rack.
11. Yield: 27 cookies (serving size: 1 cookie).