CHERRY-PISTACHIO CORNMEAL BISCOTTI St. Paul Pioneer Press
Green pistachios and red cherries are a perfect Christmas cookie combo - they complement each other in both color and flavor. The cornmeal in this recipe gives the biscotti an extra crumbly texture; dried cherries add a chewy element. The recipe is adapted from Martha Stewart's 'Cookies' (2008). Biscotti keep well - and taste even better a few days after they're baked. Makes about 2 dozen. 1 1/4 cups all-purpose flour 1 1/4 cups yellow cornmeal 1/2 teaspoon baking powder 1/2 teaspoon coarse salt 6 tablespoons unsalted butter, room temperature 1 cup sugar 2 large eggs 1 tablespoon finely grated lemon zest 1 cup dried cherries 1 cup chopped pistachios To prepare oven, baking sheet: Preheat oven to 350 degrees. Place rack in center. Line baking sheet with parchment paper. To make dough: Whisk together flour, cornmeal, baking powder and salt. Set aside. Put butter in bowl of electric mixer fitted with paddle attachment. Mix on medium speed until smooth. Add sugar. Mix until pale and fluffy. Mix in eggs, 1 at a time, until well combined. Reduce speed to low. Add reserved flour mixture all at once. Mix until just combined. Add lemon zest, cherries and pistachios. Mix until combined. To shape dough: Transfer dough to prepared baking sheet. Pat into 14-by-3 1/2-inch log. To bake: Bake for 30 to 35 minutes or until firm, lightly browned and slightly cracked on top. Cool on sheet on wire rack for 15 minutes. To cut and bake again: Transfer log to cutting board. Using serrated knife, cut on diagonal into 1/2-inch-thick slices. Arrange slices on baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, for 15 to 18 minutes or until they begin to brown at edges. Cookies can be stored in airtight container at room temperature for up to 2 weeks. Tips: Dried cranberries can be substituted for the cherries. If these are going to be part of a cookie platter, make them smaller. Pat dough into 2 logs, roughly 10 by 2 inches, and reduce baking time to 25 to 30 minutes. Pistachios are available already shelled, but they're not pretty green like the ones in the shell. At Christmastime, it pays to take the time to shell them yourself so you can see the green. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
