Sunday, December 16, 2007

Cornmeal Currant Biscotti

Cornmeal Currant Biscotti

Cornmeal Currant Biscotti

I don't make biscotti much. Mediterra makes fabulous hazelnut and chocolate biscotti that are more like sables/butter cookies than traditional biscotti. I need to try a few more recipes before I know how to get the texture i'm looking for. This Alice Medrich recipe was pretty simple. I'm not sure i'd use currants next time; I think a slightly sweeter fruit would have been better with the cornmeal.

The graduation party went well last night. All of the baked goods were devoured, excepting one poundcake which i'm taking home for my parents. I have plenty of photos to share later: more gingersnaps, blondies, glazed lemon cake, and more!

Cornmeal and Fruit Biscotti
adapted from Alice Medrich's Cookies and Brownies
1 cup all-purpose flour
1 cup cornmeal
1/2 tsp baking powder
1/4 tsp salt
4 tbsp unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 tsp finely grated lemon zest
1 cup raisins or dried cherries, cranberries, or blueberries, or chopped dried apricots

Preheat oven to 350. Position a rack in the middle of the oven.

Combine the flour, cornmeal, baking powder, and salt in a medium bowl and mix together thoroughly with a whisk or fork. Set aside.

Beat the butter and sugar in a large bowl with an electric mixer until blended. Add the eggs, vanilla, and lemon zest, and beat until light and fluffy.

Add the flour mixture, stirring until all of the ingredients are moistened. Add the raisins, mixing with your hands if necessary. Shape the dough into a 12x2 inch log and place it on a cookie sheet.

Bake for 35-40 minutes, or until lightly browned and cracked on top. Cool for 5-10 minutes. Transfer the loaf carefully to a cutting board. Using a long serrated knife, cut the loaf on the diagonal into slices about 3/8 inch wide. Lay the slices, cut side down, on the cookie sheet. Bake for 10 minutes, or until the cookies are barely beginning to brown at the edges. Set the pan on a rack. Cool the cookies completely before stacking or storing. May be stored, airtight, for at least 2 weeks.

1 comment:

Patricia Scarpin said...

Lisa, you definitely should bake biscotti more often - these look perfect!