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Cornmeal
Almond Biscotti
Inspired
by my mentor and friend, Judy Rodgers, chef-owner of San Francisco's
Zuni Café, this recipe makes the second best biscotti ever.
Her original version (available in Richard Sax's book, Classic
Home Desserts) is the best! The version presented here has been
simplified and modified for Healthy Living, home cooks. The
recipe calls for anisette liqueur and anise seeds. They are
optional ingredients. If you can get your hands on them though,
it's worth the effort it might take to get them. The flavors
are a wonderful addition to the biscotti.
Ingredients
- 1
¼ cups + ¼ cup all purpose flour
- ½
cup cornmeal, preferably coarse-ground
- 1
½ teaspoons baking powder
- ½
teaspoon salt
-
1/3 cup cold salted butter
- ¾
cup sugar
- 2
eggs
- 1
Tablespoon anisette liquor (optional)
- 2
Tablespoons anise seeds (optional)
- 1
cup sliced almonds, toasted
Preheat
oven to 325°. Line two cookie sheets with parchment paper and
set aside. In a mixing bowl, sift together, 1 ¼ cup flour, cornmeal,
baking powder and salt. Set aside.
Cream
the butter with the sugar until well combined. Add the eggs.
Mix until blended. Add the anisette liqueur, anise seeds, and
almonds. Stir to combine.
Fold
the dry ingredients into the wet ingredients and add only enough
of the remaining ¼ cup of flour so the dough just comes together
but is not wet and sticky. Shape the dough into four equal sized
logs about one inch wide and one inch high.
Bake
until the dough is set and beginning to turn pale gold at the
edges, about 12 - 15 minutes. Cool 5 to 10 minutes. Right on
the cookie sheet, using a serrated edge knife, cut the biscotti
into even slices, on a diagonal about ½ inch wide.
Turn
the slices cut side up, separate them a little and place back
in the oven for ten minutes or until golden brown. Cool completely.
Store in an airtight container.
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