Cornmeal Biscotti with Dates and Almonds
- 1 1/4 cups all-purpose flour
- 1 1/4 cups yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure orange extract
- 1 tablespoon freshly grated orange zest
- 1 cup chopped pitted dates
- 1 cup chopped almonds
- 1 teaspoon anise seed
- Preheat the oven to 350F, with a rack in the center.
- Line a baking sheet with parchment paper, and set aside.
- Combine the flour, cornmeal, baking powder, and salt in a medium bowl, and mix thoroughly with a whisk or fork; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth.
- Add the sugar, and beat until light and fluffy.
- Beat in the eggs 1 at a time until well combined; beat in the orange extract.
- Add the flour mixture; beat on low speed until just combined.
- Add the orange zest, dates, almonds, and anise seed, and beat until combined.
- Transfer the dough to the prepared baking sheet; using your hands, pat into a log that is roughly 14 x 3 1/2 inches.
- Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes.
- Remove from the oven; let cool 15 minutes.
- Transfer the log to a cutting board, leaving the parchment behind on the sheet.
- Using a serrated knife, cut the log crosswise into 1/2-inch-thick slices.
- Arrange the slices on a baking sheet.
- Bake until they just begin to brown at the edges, 15 to 18 minutes, rotating the pan halfway through.
- Remove from the oven; let cool on the baking sheet.
flour, yellow cornmeal, baking powder, salt, unsalted butter, sugar, eggs, orange, orange zest, dates, almonds, anise seed
Taken from www.epicurious.com/recipes/food/views/cornmeal-biscotti-with-dates-and-almonds-393156 (may not work)