Best Cornmeal Biscotti With Dates And Almonds Recipes

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COCOA-CORNMEAL BISCOTTI



Cocoa-Cornmeal Biscotti image

Everything about these biscotti tends toward crunch - their signature double bake, of course, but also the addition of almonds and some cornmeal, which doesn't lose its appealing roughness under heat. (Don't think, as I mistakenly once did, that using a polenta-type cornmeal will improve these cookies - it will only make them gritty; choose a fine-grain meal.) The chocolate chips are there to reinforce the deep chocolate flavor the cookies get from being made with cocoa. I like these very crunchy, but if you prefer them less set, give them a shorter second bake. And after the first bake, when the logs have cooled for about 20 minutes, use a long serrated knife and a gentle sawing motion to slice them into cookies about 1/2-inch thick. Hold on to the inevitable crumbs and any little bits that might break off - you'll be happy to have them over ice cream.

Provided by Dorie Greenspan

Categories     cookies and bars, dessert

Time 2h

Yield About 46

Number Of Ingredients 12

1 1/2 cups (204 grams) all-purpose flour
1/2 cup (42 grams) unsweetened cocoa powder
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup (42 grams) finely ground cornmeal
1 stick (113 grams) unsalted butter, at room temperature
1 cup (200 grams) sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (87 grams) mini semisweet chocolate chips
1/2 cup (50 grams) sliced almonds

Steps:

  • Center a rack in the oven, and heat it to 350. Line a baking sheet with parchment paper or a silicone baking mat.
  • Sift the flour, cocoa, salt, baking powder and soda together; whisk in the cornmeal.
  • Working with a mixer (using a paddle attachment, if you have one), beat the butter and sugar together on medium speed until creamy and smooth, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla extract. Turn the mixer off, and add the flour-cornmeal mixture all at once. Pulse the mixer a few times to begin incorporating the ingredients without having them fly about, and then mix on low speed until they disappear into the dough. Mix in the chips and almonds. The dough will be thick and heavy.
  • Scrape half the dough onto one long side of the baking sheet. Using your hands and a spatula, shape the dough into a log about 12 inches long and 1 1/2 inches wide - perfection is impossible, so just get close. The log will be bumpy and rough, and that's fine. Form a second log on the other side of the sheet.
  • Bake for 25 minutes, rotating the sheet after 15 minutes. The logs will have spread; they'll give when squeezed and won't be fully baked at this point. Transfer the baking sheet to a rack, and allow the logs to rest for 20 minutes. Carefully move one log to a cutting board. (If the parchment on the baking sheet is sticky, turn it over or replace it.) Using a serrated knife, trim the ends and then cut the log horizontally into 1/2-inch-thick slices. Stand the slices up on the baking sheet - you don't have to leave much room between them; repeat with the second log.
  • Bake the cookies for another 15 minutes - they'll be firmer, but not completely dry; they firm and dry as they cool. Transfer the baking sheet to a rack, and allow the cookies to come to room temperature. Kept covered and away from humidity, the cookies will hold for at least 1 week.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 5 grams, TransFat 0 grams

CRANBERRY-PISTACHIO CORNMEAL BISCOTTI



Cranberry-Pistachio Cornmeal Biscotti image

Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture, while the dried cranberries add a chewy element.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 2 dozen

Number Of Ingredients 10

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

Steps:

  • 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.

CORNMEAL BISCOTTI WITH DATES AND ALMONDS



Cornmeal Biscotti with Dates and Almonds image

Categories     Bake     Date     Almond     Cornmeal

Yield Makes about 24

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 350°F, 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 × 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.

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