Orange Hazelnut Spiral Rolls Recipes

ORANGE HAZELNUT BISCOTTI

Steps:

• Oven to 350 degrees.
• Lightly grease baking sheets.
• Combine flour, baking powder, baking soda and salt in a bowl.
• Beat oil, orange peel, orange juice, eggs and sugar in large bowl until smooth.
• On low speed, beat flour mixture into orange mixture. Add hazelnuts.
• Divide dough in half; shape each half into 10x1 1/2" log on floured work surface. Place logs on prepared sheets.
• Bake for about 30 min.
• Cool on baking sheets on racks for 10 min.
• Slice diagonally into 1/2" thick slices.
• Lay slices back on baking sheets.
• Bake 10 min.
• Remove baking sheets from oven; turn biscotti over.
• Bake another 10 min.
• remove biscotti from baking sheets to wire racks to cool.
• Chocolate Glaze: Combine chocolate and vegetable shortening in small saucepan.
• Melt over low heat, stirring frequently, until smooth.
• Cool slightly.
• Dip cooled biscotti into chocolate mixture. Cool on wire rack.

GRANDMA'S ORANGE ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside., Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. , Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.