Cornmeal & Pine Nut Biscotti

Name: Cornmeal & Pine Nut Biscotti
Yield: Makes about 60 biscotti
Cuisine: United States
Ingredients: ¾ cup (about 3 ounces/75 grams) pine nuts; 10 tablespoons (1¼ sticks) cold unsalted butter, cut into 12 pieces; ½ cup sugar; 1 teaspoon baking powder; ¼ teaspoon salt; 1½ cups all-purpose flour (spoon flour into a dry-measure cup and level off); 1 cup stone-ground yellow cornmeal; 2 large eggs; 2 teaspoons vanilla extract; 1 tablespoon finely grated lemon zest; 2 cookie sheets or jelly-roll pans lined with parchment or foil

Preparation info

Makes about
60
biscotti

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

Lemon zest and vanilla bring out the sweet corn flavor in these biscotti. If you can only find the pine nuts that come in a tiny package and are outrageously expensive, substitute coarsely chopped blanched almonds.

Ingredients

1½ cups all-purpose flour (spoon flour into a dry-measure cup and level off)
1 cup stone-ground yellow cornmeal

Americas
United States
Pastry
Vegetarian

Method

Set a rack in the middle level of the oven and preheat to 350°F (180°C).
Combine the flour, cornmeal, sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix.
Add the butter and pulse repeatedly until the butter is completely mixed in but the mixture remains cool and powdery. Remove the bl