So Christmas is nearly here, I thought I should start getting festive. I’m not exactly someone that is pumped full of Christmas cheer, nor am I a Grinch….I lay somewhere comfortably in the middle.
So I made some biscotti. Ok so I made two batches because I wasn’t completely happy with the first.
The first flavor is cranberry and pistachio, the second batch were strawberry and white chocolate. Both dipped in dark chocolate. Delicious!
So be sure to read thru this recipe fully before making it as there are tips and tricks and lessons learnt.
Makes about 2 dozen
¾ cup rice flour
¼ cup corn flour
¼ cup potato starch
¼ cup tapioca starch
½ teaspoon xanthan gum
1 1/4 cups yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
70 grams margarine, room temperature
1 cup sugar
2 large eggs
1 tablespoon finely grated lemon zest
1 cup dried cranberries and 1 cup chopped pistachios
OR/ 1 cup dried strawberries and 1 cup of white chocolate roughly chopped
¼ cup cornmeal for coating
400g dark chocolate for dipping
Preheat oven to 175°C degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
Beat margarine 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, and your selection of fruit, nuts or chocolate.
Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches.
Sprinkle with remaining cornmeal.
TIP: To prevent the biscotti from crumbling I wound divide the dough into two even sized logs and bake for a slightly shorter time. That way the dough cooks to the center.
TIP: Due to the humidity here, I placed the biscotti log in the refrigerator for 10 minutes before baking.
Bake for 30 to 35 minutes or until firm, lightly browned, and slightly cracked on top. 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.
Melt dark chocolate according to the instructions on the packet. Dip cooled biscotti and place it on baking paper to set.
Cookies can be stored in an airtight container at room temperature up to 2 weeks.
Flavor Variations: You can pretty much add anything to biscotti.
1 cup of roughly chopped almonds and 1 cup of dried raspberries
1 Tablespoon of lemon zest, ½ cup of almond meal and 1 cup of roast almonds
This recipe was adapted by me, original recipe is from http://everylastcookie.blogspot.com/2009/08/cookie-033-cranberry-pistachio-cornmeal.html