Cornmeal Biscotti with Cranberries and Pistachios Recipe
Makes 16 biscotti
Biscotti are traditionally baked twice: once as a whole loaf of dough and a second time as slices. Though the finished cookies may seem a bit soft at first, they harden when cooled.
- 2⅔ cups all-purpose flour, plus more for dusting
- 1½ tsp. baking powder
- ½ tsp. kosher salt
- 1¼ cups granulated sugar
- 8 Tbsp. (1 stick) unsalted butter, at room temperature
- 3 eggs
- ¾ cup shelled pistachios, lightly toasted
- ½ cup dried cranberries
- 1½ Tbsp. finely grated orange zest (from about 2 large oranges)
- 3 Tbsp. medium-grind cornmeal
- 2 Tbsp. raw (turbinado) sugar
DirectionsActive time: 45 minutes
Total time: 2½ hours (includes cooling time)
Preheat oven to 350°. Line a large baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and butter on medium-high speed until light and fluffy, about 2 minutes. With the motor running, add 2 eggs, 1 at a time, beating thoroughly after each addition. Add pistachios, cranberries, and zest and mix on low speed until combined. Add cornmeal, mix again until just combined, and then add reserved flour mixture and continue to mix on low speed just until dough comes together.
Turn dough out onto a lightly floured surface and roll into a 12" log. Transfer to prepared baking sheet and gently flatten log until it's 1" thick. Beat remaining egg, then brush log with beaten egg and sprinkle with raw sugar. Bake until firm to the touch, about 45 minutes. Set aside to cool for 20 minutes, then use a serrated knife to cut loaf into ¾"-thick slices.
Arrange slices on 2 large, parchment-paper-lined baking sheets and bake, flipping halfway through, until lightly toasted, about 20 minutes; set aside to cool and harden.
Adapted from Bi-Rite Market's Eat Good Food by Sam Mogannam and Dabney Gough (Ten Speed Press)