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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Cornmeal & Pine Nut Biscotti

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of