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Rosemary Orange Cornmeal Biscotti

Rosemary Orange Cornmeal Biscotti

makes approximately 2 1/2 dozen  - 3” biscotti

preheat oven to 350 degrees

 

I have made my share of biscotti over the years, but always have had trouble with them staying crisp more than a day. There are so many variations with varying amounts of butter it can be confusing.

I just discovered this version and like it the best. It is very crisp and rustic and stays crunchy for days in a sealed dry container. You could vary the herbs and zests, but this version is a sure winner!

 

3/4 cup sliced almonds

1/4 cup unsalted butter

1 tablespoon minced rosemary

1 1/2 tablespoons orange zest

1 cup all purpose flour

1/2 cup coarse cornmeal

1/2 cup sugar

1 teaspoon baking soda

1 teaspoon aniseed

3 large eggs, divided use

 

Heat oven to 350, spread nuts out on a sheet pan and toast them, stirring occasionally until golden around the edges. About 8-10 min. Let cool. Keep oven on.

 

In a small saucepan melt butter. Turn off and remove from heat and add rosemary and orange zest. Let cool while combining dry ingredients.

 

In a medium bowl, with a spoon, combine flour, cornmeal, sugar, baking soda and aniseed. Add 2 eggs, one at a time, mixing well after each addition. Add the cooled butter mixture and stir to combine. Stir in the nuts. 

 

Form dough into four parts. Form each part into a log about 3” wide and 6” long and flatten slightly. Place on a parchment lined sheet pan.

 

In a small bowl whisk the remaining egg and a tablespoon of water. Brush egg wash over logs.

 

Bake logs 25 minutes until deep golden brown. Remove from oven, let cool 5 minutes.

 

Reduce oven temperature to 200 degrees.

 

Using a serrated knife, slice logs on a diagonal about 1/2 inch thick. Return to baking sheet and return to 200 degree oven for apprx 45 min until crisp.

 

Will keep for a week sealed in a dry place.

 

Particularly good with Vin Santo!