CORNMEAL BISCOTTI WITH CRANBERRIES AND PISTACHIOS
Steps:
- Position a rack in the center of the oven and heat to 350°F. Line a large rimmed baking sheet with parchment or a nonstick liner.
- In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and butter. Mix on medium-high speed until light and fluffy, about 2 minutes. With the motor running, add the 2 whole eggs one at a time, blending thoroughly after each addition.
- Scrape down the sides of the bowl, add the pistachios, cranberries, and orange zest, and mix on low speed until blended. Add the cornmeal and mix again to blend. Add the reserved flour mixture and mix on low speed just until the dough comes together in a ball, about 20 seconds.
- Turn the dough out onto a lightly floured surface and roll into a log about 12 inches long. Transfer to the baking sheet and press to flatten the log to a 1-inch thickness. Brush with the beaten egg and sprinkle with the turbinado sugar.
- Bake until the log is just firm to the touch, about 50 minutes. Let cool for 20 minutes, then use a serrated knife to slice the log diagonally at 3/4-inch intervals. (The slices may look a little underdone at the center, which is okay.)
- Arrange the slices on the baking sheet and bake for 10 minutes. Carefully flip the biscotti over, return to the oven, and bake until lightly toasted, about 10 minutes longer. They will still be somewhat soft but will harden as they cool.
- Cool on a rack. Stored in an airtight container, these biscotti will keep for at least a week.
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