Cornmeal Biscotti With Dates And Almonds Recipes

CRANBERRY-PISTACHIO CORNMEAL BISCOTTI

Steps:

• Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
• Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
• Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.

CORNMEAL BISCOTTI WITH DATES AND ALMONDS

Steps:

• Preheat the oven to 350°F, with a rack in the center. Line a baking sheet with parchment paper, and set aside. Combine the flour, cornmeal, baking powder, and salt in a medium bowl, and mix thoroughly with a whisk or fork; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar, and beat until light and fluffy. Beat in the eggs 1 at a time until well combined; beat in the orange extract.
• Add the flour mixture; beat on low speed until just combined. Add the orange zest, dates, almonds, and anise seed, and beat until combined.
• Transfer the dough to the prepared baking sheet; using your hands, pat into a log that is roughly 14 × 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Remove from the oven; let cool 15 minutes.
• Transfer the log to a cutting board, leaving the parchment behind on the sheet. Using a serrated knife, cut the log crosswise into 1/2-inch-thick slices. Arrange the slices on a baking sheet. Bake until they just begin to brown at the edges, 15 to 18 minutes, rotating the pan halfway through. Remove from the oven; let cool on the baking sheet.