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Lemon
Cornmeal and Currant Biscotti Recipe
Makes
28 - 30, 3-inch biscotti, depending
on size
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Call it
cornmeal, call it polenta. These biscotti are just nicely crumbly, crisp and
refreshing. |
1 cup currants -
plumped
and well dried
1 cup California dried apricots, coarsely chopped
1/2 cup unsalted butter
3/4 cup white sugar
1/2 cup stone ground yellow cornmeal
1 teaspoon lemon oil (optional)
1 teaspoon vanilla extract
zest of one lemon
juice of one lemon
2 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 - 2 1/4 cups all purpose flour
Prepare fruit by covering with very hot water for several minutes. Drain and dry
well. Set aside.
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a large bowl, cream the butter with the sugar and cornmeal. Stir in the lemon
oil, vanilla, lemon juice and zest. Blend in eggs.
In a separate bowl, blend baking powder, salt, nutmeg and flour. Fold into
batter. Fold in apricots and currants. Using floured hands, spread and shape
batter out to about 8-10 inches. Flatten slightly.
Bake until lightly browned and set, around 25-30 minutes. Let cool 15 minutes.
Using a serrated knife, cut into 3/4 inch slices.
Reduce oven to 325 and bake, 15-20 minutes, turning at mid point to brown
evenly, until cookies seem dry. Cool well on wire rack.
bakerboulanger.com
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