Cornmeal Biscotti

Name: Cornmeal Biscotti
Yield: Makes about 50 biscotti, depending on how thinly they are sliced
Cuisine: Italian
Ingredients: 1 teaspoon baking powder; ¼ teaspoon salt; ½ cup sugar; 1⅓ cups stone-ground yellow cornmeal; 1⅓ cups all-purpose flour; 1 teaspoon vanilla extract; Finely grated zest of 1 medium lemon; 1 cup currants, rinsed under hot water, cooled and drained on paper towels; 2 large eggs; 10 tablespoons (1¼ sticks) unsalted butter

Preparation info

Makes about
50
biscotti, depending on how thinly they are sliced

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

These are a version of a delicious Venetian cookie known as zaleti. (See for a version of zaleti from Bologna.) Crisp and slightly grainy, these are perfect with tea or coffee.

Ingredients

1⅓ cups all-purpose flour
1⅓ cups stone-ground yellow cornmeal
½ cu

Europe
Americas
Italy
United States
Dessert
Mediterranean
Cookies
Vegetarian

Method

In a bowl, combine the flour, cornmeal, sugar, salt, and baking powder; stir well to mix.
Cut the butter into six or eight pieces and add it to the bowl. Rub the butter into the dry ingredients. Reach down to the bottom of the bowl and make sure no dry ingredients escape the butter. Rub in the butter until it is distributed evenly and there are no longer any la