06/12/2015

Pistachio + Cherry Cornmeal Biscotti


It is hard to believe just how quickly Christmas is approaching. It feels like most of my spare time has been spent in the kitchen baking all kinds of things for the holiday season. I think these Biscotti have been the biggest hit so far. Three batches have already been made, everyone loves them! It's a really wonderful recipe that is simple enough to follow and can be made ahead of time. This makes them perfect to keep on hand for when guests stop by or even give them as hostess' gifts.

The cornmeal gives a whole new texture to your typical biscotti. The saltiness of the pistachios and the tartness of the dried cherries work so well together. Not to mention the colours are super appropriate for the season, but you can add whatever you like to these - almonds, chocolate chips, citrus zest, dried cranberries. I'm sure whatever combination you come up with would be delicious.

I followed this recipe but made a few changes.

Ingredients -

1 and a 1/2 cups of all-purpose flour
1 and 1/2 teaspoons of baking powder
a pinch of salt
1/2 of a cup of yellow cornmeal
5 tablespoons of butter, room temperature
just over 3/4 of a cup of white sugar
2 large eggs, room temperature
1 teaspoon of vanilla extract
1 cup of salted and shelled pistachios
3/4 of a cup of dried cherries

Method -

Preheat your oven to 350 degrees Fahrenheit and line a baking tray with parchment paper. In a medium bowl whisk together your flour,  baking powder, salt and cornmeal.

With a stand mixer, beat your butter and sugar together until light and fluffy (about three minutes) on medium speed. Add in your eggs and continue to beat for two more minutes, making sure to scrape down the sides of your bowl. Add in your vanilla extract. Reduce the speed of you mixer to low and add in your dry ingredients in two additions and mix until just combined. Add in your pistachios and cherries and mix until everything seems evenly dispersed.

Sprinkle your worktop with flour, roll your dough into a ball and cut in half. Taking one half of dough, form a long and narrow log on your parchment and gently flatten with your fingers. Do this with your second lump of dough. Bake your logs for twenty-five minutes of until just golden brown and still soft. Place on a rack and let cool for thirty minutes.

Bring your oven back up to 350 degrees Fahrenheit. Move your logs onto a cutting board and with a serrated knife cut into 3/4 inch slices on a diagonal and place back on your baking tray standing upright. Bake for twenty-five minutes or until golden and firm and dry.

Enjoy these dunked into your tea - it makes them nice and soft! Thank you for reading and have a happy holiday season!

1 comment:

  1. Made these tonight! I've been obsessed with brown butter lately so I used that, and I subbed in unsweetened dried cranberries (I also added a little almond extract in addition to the vanilla). So good!! I will most definitely be making these again :)

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