Cranberry-Pistachio Cornmeal Biscotti
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Martha Stewart's Cookies
- Yield Makes about 2 dozen
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Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 tablespoon finely grated lemon zest
- 1 cup dried cranberries
- 1 cup chopped pistachios
Directions
- Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
- 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.
- Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
- 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 to 18 minutes.
Followed the receipt but It's too wet to form a log.
I bought the cornmeal from the bulk dept of the grocery store. It was the Medium grind. There wasn't a "fine" available. While the cookie was tasty, the grittiness of the cornmeal made for an unpleasant and almost hazardous experience. Even dunked in milk you have to be careful eating these as to not hurt your teeth.
This is one of the best biscotti recipes I've made. The cornmeal really adds to the quality and essence of this cookie.
I made this biscotti today and it is delicious. I am bringing it to a Christmas dinner this week as a gift for the hostess.