Orange Biscotti

1/4 cup unsalted butter -- melted and cooled

1/2 cup cold water

5 tablespoons sugar

1 extra large egg yolk

2 tablespoons orange peel -- grated

1 tablespoon olive oil

1 tablespoon light rum

3 drops orange extract

1 Pinch salt

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

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

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 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.