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And REC: Cornmeal Almond Biscotti. These were a hit at the class I taught Thursday. I still have

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Joined: Dec 14, 2005


Posted to Thread #13970 at 3:39 pm on Feb 28, 2009

dough and once-baked loaves in the refrigerator becuase I demo'ed it in stages. I'll be baking up lots of them today:


From Classic Home Desserts by Richard Sax.
Makes about 4 dozen biscotti

1 cups whole unblanched almonds
cup (1 stick) cold lightly salted butter (or use unsalted butter with a pinch of salt
1 cup sugar
2 large eggs
1 Tbs. anisette liqueur
1 Tbs. anise seeds
1 cups all-purpose flour, or as needed
cup cornmeal
1 tsp. baking powder
tsp. salt

Preheat the oven to 325F. Line 2 or 3 large baking sheets with parchment paper, or generously butter the baking sheets.

Scatter the almonds over another baking sheet and toast until dark-medium brown, 12 to 15 minutes. Cool slightly on a wire rack; leave the oven on. Chop enough of the almonds to measure cup. Set both the chopped and whole almonds aside.

Cream the butter with the sugar using an electric mixer just until combined, no longer. Add the eggs and mix until blended. Add the anisette liqueur, anise seeds, 1 cup of the flour, the cornmeal, baking powder, salt and all of the almonds; mix until combined and the nuts are distributed. Stir in enough of the remaining cup flour so the dough comes together and is not sticky (the dough should pull away from the sides of the bowl).

Working on the prepared baking sheets, shape the dough into 4 or 5 long logs, each about 1 inch wide and inch high.

Bake until the dough is set and beginning to turn pale gold at the edges, about 13 minutes. Remove the baking sheets to a wire rack and cool for 5 to 10 minutes; leave the oven on.

Cut the biscotti into even slices about inch wide. Arrange the slices, cut sides up, on the baking sheets. Return to the oven and bake the biscotti again until very lightly browned, about 10 minutes.

Transfer the biscotti to a wire and let cool completely. Store in an airtight container. (These biscotti keep well.)

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