Cornmeal Cherry Biscotti Recipe

  1. Adjust oven rack to middle and lower positions and preheat to 350u0b0F. Line two baking sheets with parchment paper. In a medium bowl, combine cornmeal, flour, baking powder, and salt; set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until creamy, about 3 minutes. Beat in eggs followed by almond and vanilla extracts. Add dry ingredients and beat just until combined. Gently fold in cherries. Place in freezer for 10 minutes.
  3. Dough will still be sticky so use floured hands to shape into two 3-inch wide logs. Bake until golden at the edges, about 30 minutes. Let cool until easy to handle then cut on the bias with a serrated knife. Place cookies cut side down on baking sheet and bake until dry and toasted, about 10 minutes more.

medium grind cornmeal, flour, baking powder, salt, unsalted butter, sugar, eggs, almond, vanilla, cherries

Taken from www.seriouseats.com/recipes/2013/04/cornmeal-cherry-biscotti-recipe.html (may not work)

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