Tuesday, March 1, 2016

Cornmeal-Currant Biscotti - TWD: Baking with Julia

Tuesdays with Dorie: Baking with Julia - 96th installment. The recipe is Cornmeal-Currant Biscotti.
Good to drop back from the Brie extravaganza of last month to a more simple recipe - a yummy cornmeal biscotti from Nick Malgieri.
This recipe is very easy and the flavor is good. There are equal amounts of cornmeal and flour, with egg, butter, and currants, plus lemon zest and vanilla.  you cut the butter into the dry ingredients (similar to pie crust):

After mixing the wet ingrediting into this mixture, you form logs from the dough.  At this point, you can either bake the log (for traditional biscotti shape), or flatten the log and cut diamonds out of it.  I tried both methods.

Once you've baked the log, you slice and bake the slices, as in regular biscotti recipes, for a crunchy style of cookie.   The diamonds are complete after one baking, and are a softer, crumbly style of cookie.  We liked both of them - kind of a nice change to have a cookie with cornmeal and lemon as the primary flavors.

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