CORNMEAL, CHERRY, AND WHITE-CHOCOLATE-CHUNK BISCOTTI

Cornmeal, Cherry, and White-Chocolate-Chunk Biscotti image

Provided by Martha Stewart

Time 2h40m

Yield Makes about 2 dozen

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour
1/2 cup fine cornmeal
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted and cooled
1/2 cup dried cherries, coarsely chopped
1/2 cup salted roasted macadamia nuts, coarsely chopped
7 1/2 ounces white chocolate, coarsely chopped (1 1/2 cups)
White nonpareils, for sprinkling

Steps:

Preheat oven to 350 degrees. In thebowl of an electric mixer, beatflour, cornmeal, sugar, bakingpowder, and salt on low speed.Add eggs, vanilla, and butterand beat on medium until combined.Fold in cherries, nuts,and 1/2 cup white chocolate untiljust combined.
On a parchment-lined bakingsheet, form dough into a 13-inchlog; flatten to 3 inches wide and1 inch thick. Bake until just goldenand firm to the touch, about30 minutes. Transfer on sheetto a wire rack; let cool 20 minutes.Reduce oven to 300 degrees.
Transfer log to a cuttingboard. Using a serrated knife,cut crosswise into 1/2-inchslices. Arrange, cut-sides down,on another parchment-linedbaking sheet. Bake until firm tothe touch, about 30 minutes.Transfer biscotti on baking sheetto rack; let cool completely.Biscotti can made to this pointup to 1 week ahead and storedin an airtight container at roomtemperature up to 3 days.
Melt remaining 1 cup whitechocolate over a double boileror in a microwave. Transfer to acoffee mug. Dip sides of biscottiin melted chocolate on a diagonal;transfer to a baking sheetfitted with a wire rack. Let setslightly, 10 minutes; sprinkle withnonpareils. Refrigerate untilset, about 10 minutes. Finishedbiscotti can be stored in anairtight container at room temperatureup to 3 days.