25 Days of Christmas Cookies – Cranberry Pistachio Cornmeal Biscotti

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I originally posted this biscotti recipe back in June, and wanted to post it again in case anyone missed it. Biscotti is a little different than your traditional Christmas cookie, but it’s oh so delicious.

Now, I wouldn’t normally associate cornmeal with biscotti, but the cranberries and pistachios really seem to work well with the cornmeal in the recipe.

Trust me, this is good.  Really, really good.


Adapted from a Martha Stewart Recipe

Ingredients

1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
6 tablespoons unsalted butter
1 teaspoon lemon juice
1 1/4 cup dried cranberries
1 cup shelled pistachios, chopped

Directions

Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.

Add everything but the cranberries and pistachios in a large bowl and combine well.  fold in the cranberries and pistachios.

Drop dough on to a parchment lined cookie sheet {I prefer using silpats because I am a snob} and shape it into a nice fat log that is roughly 12 by 4 inches. Bake until firm, and slightly cracked on top, 30 minutes. Let the log cool about 15 minutes.

Transfer the biscotti log on to a cutting board. Using a serrated knife, cut on the biscotti log into 1 inch-thick slices. Carefully place the sliced biscotti back onto the parchment lined cookie sheet {or silpat} and bake for 12-15 more minutes or until they begin to brown.

Let cookies cool completely.  Serve with coffee, tea, or just lock yourself in the closet and eat the whole stinkin’ batch.

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Comments

  1. calls for 2 eggs not 1

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