CITRUS BISCOTTI

Citrus Biscotti image

Yield makes 3 dozen cookies

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
1 tablespoon grated orange zest (from about 1 orange)
1 tablespoon grated lemon zest (from about 2 lemons)
1/2 cup coarsely chopped shelled pistachios

Steps:

Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixer until pale yellow and fluffy, about 3 minutes. Mix in the orange and lemon zests, then the flour mixture, and beat just until blended; the dough will be soft and sticky. Stir in the pistachios. Let stand for 5 minutes.
Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two equal mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 x 4-inch logs. Bake until the logs are lightly browned, about 35 minutes. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet, and bake until the cookies are pale golden, about 25 minutes. Let cool before serving.