Ingredients
Scale
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
Instructions
- 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.
Notes
Serve with coffee, tea, or just lock yourself in the closet and eat the whole stinkin’ batch.