Cornmeal Biscotti

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It’s been a while since I’ve tried a new biscotti recipe although the thought has never been far from my mind.

A good recipe is not hard to find.  If you can think of a favourite ingredient chances are someone has successfully come up with a way of incorporating the flavour into delicious biscotti.  If not, then it’s time to invent one yourself.  Sometimes it’s just a matter of reinventing an existing recipe for even better results.

Nuts, fruit, chocolate and spices all bring flavour and texture but there are times when a more simple biscotti, plain but satisfying will do, the kind that’s just right for dunking into a hot cup of espresso or café latte.  My search finally stopped at a recipe for Cornmeal Biscotti with the necessary requirements .

Experience teaches that successful biscotti recipes have a very similar ratio of ingredients and perfect oven temperature for baking and the twice baking as well.

Using experience gathered over the years several adjustments were made to this recipe expecting better results.

Increasing the oven temperature, reducing the sugar, changing the cornmeal/ flour ratio, increasing the butter and replacing baking soda with baking powder produced a light, perfectly sweet and delicately crunchy cornmeal biscotti .

Wonder if I’ve made enough changes to call this recipe my very own!

Cornmeal Biscotti

1¼ cups all-purpose flour

¾ cups cornmeal

1 ½ teaspoons baking powder

¼ teaspoon salt

2 eggs

½ cup butter

zest of 1 lemon

  1. Sift together flour, corn meal, baking powder and salt.
  2. Beat butter, sugar and lemon zest together until light.
  3. Add eggs and continue beating until well blended.
  4. Beat in flour mixture.
  5. Divide dough in half and roll each piece into a roll about 18 inches long.
  6. Place on greased or parchment lined baking sheet.
  7. Bake in a preheated 375 degree F. oven for 20 to 25 minutes until golden and set.
  8. Remove from oven let stand for about 5 minutes then cut diagonally into ¾ inch slices.
  9. Place on side and return to oven for 7 to 8 minutes, turn over and bake an additional 5 to 6 minutes until golden.  Cool on rack.
  10. Makes 24 to 30 biscotti.

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Notes, Tips and Suggestions

  •  What else can I suggest after reinventing the recipe but invite you to give them a try, they’re delicious!
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