Tuesday, June 5, 2007

Cornmeal Almond Biscotti

Perfect with a cup of coffee or even as a small mid-afternoon snack on its own, this biscotti was inspired by a Judy Rogers recipe from Zuni cafe.

1 1/4 c. whole almonds
1/2 c. cold butter
1 c. sugar
2 eggs
2 c. all purpose flour
1/2 c. cornmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract

Preheat oven to 325 degrees. Toast almonds x 10-12 minutes then cool. Meanwhile, cream butter and sugar. Add eggs, flour, cornmeal, baking powder and salt. Stir until dough comes together. Mix in almonds until evenly distributed. On a cookie sheet lined with parchment, form dough into 2 "logs" about 4 inches wide and 1 inch thick. Bake for 20 minutes. Cool.

When the biscotti logs are cool enough to handle, slice diagonally into 1/2 inch thich slices. Return to cookie sheet and bake for 8-10 minutes. Turn slices over and bake another 6-8 minutes.

Many biscotti recipes will say that you must use a serrated knife to slice the cookie. I actually find that with this recipe and the whole nuts (which I LOVE), it's easier to use a very sharp chef's knife. I use a firm, almost chopping motion straight down, rather than a sawing, back and forth motion. I've never had a problem with crumbling using this method.

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