We usually try a new recipe or two every year, and we also started making biscotti a couple of years ago. It’s a little more labor-intensive than the other recipes, so it’s a good one to start off the day off. Last year we made chocolate pistachio and this year we decided to try a new recipe.
 |
| Pretty biscotti |
Cranberry pistachio cornmeal bicotti
Makes about 2 dozen
Source: Martha Stewart’s cookies, 2008
Ingredients
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
6 Tbsp unsalted butter, softened
1 cup sugar
2 large eggs
1 Tbsp finely grated lemon zest
1 cup dried cranberries
1 cup chopped pistachios
Directions
1. Preheat oven to 350 degrees F with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
2. Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios, and mix until combined.
3. Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is about 14 by 3.5 inches. Bake until firm, lightly browned, and slightly cracked on top, 30-35 minutes. let cool on sheet on a wire rack, about 15 minutes.
4. Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15-18 minutes. Let cool on sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
Kara Cooks and Eats 