One more cookie recipe for you and these are fantastic!!! I absolutely love sitting down with a hot cup of coffee and a good biscotti. I makes me think of two things… being in Italy and spending time with my Grandma. These are a little different then a typical biscotti, these are my Pecan Cornmeal Biscotti! I really love using cornmeal, it adds to the texture and gives you a slightly nutty flavor. Pecans, they are one of my favorite nuts to use in baking. They add great crunch here.
What makes a biscotti different then a typical cookie? Biscotti are baked twice. First the dough is baked in a log, cooled, sliced and baked again. They are drier and crisp and stand up perfectly to dunking in a cup of coffee. I LOVE biscotti!!!
You can really make these in so many different varieties. Another favorite is biscotti with dried cranberries and pistachio. You can drizzle of dunk one end of the biscotti in melted chocolate and allow it to harden to add another layer of flavor. Chocolate chip biscotti, also fabulous! Any nut and dried fruit combination in a biscotti is a winner in my book.
- 2 cups unbleached flour
- 1 1/2 cups cornmeal
- 1/4 tsp salt
- 2 tsp baking powder
- 6 Tbsp unsalted butter, room temp
- 1 cup sugar
- 3 eggs, room temp
- 1 1/2 tsp vanilla extract
- 4 oz pecans, roughly chopped
- Preheat your oven to 375 degrees.
- In a large bowl, using an electric hand mixer, cream the butter and sugar together until light and fluffy.
- Add in the eggs and vanilla and again mix until well combined.
- In a small bowl mix together the flour, cornmeal, salt and baking powder.
- Slowly add the dry ingredients to the wet ingredients until just combined.
- Using a spoon or rubber spatula, stir in the pecans until distributed evenly.
- Roll the dough out onto a lightly floured surface. Form into a ball and cut the dough in half.
- Place each half onto a lined baking sheet. Form each half into a log, about 1 inch in height and even in width the length on the log.
- Bake for approx 25 minutes. Remove from the oven and cool for 20 minutes.
- Lower the oven to 300 degrees.
- After 20 minutes, use a serrated knife, slice the biscotti, about a 1/2 inch thick.
- Line the biscotti onto the baking sheet and bake for another 25 minutes.
- You can stop right here or if you’d like you can melt some chocolate and dip one end of the biscotti in and place onto a piece of wax paper to harden.