Lemon Cornmeal Pistachio Biscotti

  • Serves: Makes about 3 - 4 dozen
  • Baking Temp (degrees F): 350
  • Views: 5778

Recipe by Sarah Phillips © 2011 Sarah Phillips CraftyBaking.com

I have always loved the flavor of cornmeal and lemon in recipes, and with added pistachios, the combination is the best in biscotti. Take care not to overbake the cookies on the second baking, otherwise the nuts lose their lovely green color. You can substitute the nuts with dried cranberries (craisins), finely shredded and chopped carrots or even chocolate chips, if desired!
COOKIE RECIPE HELP

INGREDIENTS
1 3/4 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1/2 cup yellow cornmeal, fine grind (found in the grocery store); measure in a dry measuring cup and level to rim - SARAH SAYS: I use the Quaker Brand Yellow Cornmeal
3/4 cup sugar
1 1/2 teaspoons baking powder
1 cup unsalted pistachios, roughly chopped; can substitute with pecans or walnuts that are lightly toasted after being chopped
3 large eggs
3 tablespoons freshly squeezed lemon juice
2 to 3 teaspoons lemon zest (from 2 medium lemons)
1 teaspoon vanilla extract

INSTRUCTIONS
Mix:
1. Set a rack in the middle of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper or foil and set aside.

2. In a medium bowl, combine the flour, cornmeal, sugar, and baking powder. Stir in the pistachios. Make a well in the center.

3. In another bowl, whisk together the eggs, lemon juice, lemon zest and vanilla. Pour into the center of the well in the dry ingredients.

Use a rubber spatula to FOLD the egg mixture intot he dry ingredients. Continue to fold the ingredients together until a stiff dough forms.

4. Scrape the dough onto a lightly floured work surface and divide it in half. Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
Place the logs of dough on the baking sheet, making sure they are not too close to each other or to the sides of the pan.
With the palm of your hand, press down gently to flatten the logs.

Bake:
1. Bake for about 25 to 30 minutes, or until the logs are well risen and have spread to about double their size.
The logs are done when, pressed with a fingertip, they feel slightly firm.

Place the pan on a rack to cool the logs completely. Do NOT turn off the oven.

2. Reset the racks in the upper and lower thirds of the oven.
Reduce the oven temperature to 325 degrees F.

3. Place each of the cooled logs on a cutting board and cut it into 1/3-inch thick diagonal slices.
Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them.

4. Bake the biscotti for about 15 or 20 minutes or until they are dry and lightly golden.
Do NOT overbake.

5. Transfer cookies to a wire cake rack and cool completely.

STORAGE
Biscotti keep for 2 weeks or so in an airtight container or for 3 months frozen.