Miguel eats these biscotti almost every day. This recipe is a variation of a recipe from The Splendid Table, which adapted it from Tony Lenox. Betti has added grated lemon or orange zest and dipped the biscotto in dark chocolate. It’s a great breakfast!
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1/2 cup yellow cornmeal
- 1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup sugar
- 2 large eggs
- 1 1/2 teaspoons pure almond extract
- 1 cup sliced almonds, blanched or unblanched OR 1 cup pistachios (I usually grind about 1⁄3 of them, then combine them with the whole pistachio kernels)
- Zest of 3 lemons OR zest of 2 oranges
- Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat. Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.
- Beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy.
- Beat in the almond extract and lemon or orange zest. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You’ll have a soft stick-to-your-fingers dough that will ball up around the paddle or beaters.
- Allow the dough to rest for 5 minutes before continuing.
- Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.
- Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 – 60 minutes.
- If you turned off the oven, bring it back up to 350 degrees F.
- Using a wide metal spatula, transfer the logs to a cutting board and, with a long sharp knife, trim the ends and cut the logs into 3/4- inch-thick slices.
- Return the slices to the baking sheet–this time standing them up like a marching band–and slide the sheet back into the oven. Cook for 15 minutes.
- Allow the biscotti to cool for an hour or so.
- Melt the dark chocolate in a bowl in the microwave. I usually use Guittard Extra Dark Chocolate Baking Chips, and I put about ½ a bag into a bowl and then microwave on 50% power for several minutes, warming it for 1 minute at a time, stirring it, and then re-heating it until it is ready.
- Dip the cooled biscotti in the melted chocolate and set onto a separate platter. Allow the chocolate to dry, and then store the biscotti.