Cranberry-Pistachio Cornmeal Biscotti

Name: Cranberry-Pistachio Cornmeal Biscotti
Total time: 1 h 35 min
Yield: 12 serving(s)
Ingredients: 2 c. all-purpose flour, plus more for dusting; 1/2 c. yellow cornmeal; 1 tsp. ground ginger; 1/2 tsp. baking powder; 1/2 tsp. kosher salt; 1 c. sugar; 1/4 c. canola oil; 2 large eggs, at room temperature; 1 1/2 tsp. pure vanilla extract; 1 tsp. finely grated orange zest; 1/2 c. shelled pistachios; 1/2 c. dried cranberries; Melted dark chocolate, for dipping; Melted white chocolate, for drizzling

Perfect for pairing with coffee!

By Joy ChoPublished: Oct 31, 2022

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Mike Garten

Yields:

12 serving(s)

Total Time:

1 hr 35 mins

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Cornmeal, ground ginger, and orange zest add flair to these biscotti, and jeweled dried cranberries and pistachios round out the seasonal flavor profile. Baking the cookies twice—once as a log and once after cutting it into slices—ensures the biscotti come out perfectly crunchy. If desired, dip the ends in melted chocolate for an elegant touch.

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Ingredients

2 cups
all-purpose flour, plus more for dusting
1/2 cup
yellow cornmeal
1 tsp.
ground ginger
1/2 tsp.
baking powder
1/2 tsp.
kosher salt
1 cup
sugar
1/4 cup
canola oil
2
large eggs, at room temperature
1 1/2 tsp.
pure vanilla extract
1 tsp.
finely grated orange zest
1/2 cup
shelled pistachios
1/2 cup
dried cranberries
Melted dark chocolate, for dipping
Melted white chocolate, for drizzling

Directions

1. Step 1Heat oven to 350ºF. Line baking sheet with parchment paper. In medium bowl, whisk together flour, cornmeal, ginger, baking powder, and salt.
2. Step 2In large bowl of stand mixer, beat sugar, oil, eggs, vanilla, and zest on medium until smooth and fully emulsified, about 2 minutes.
3. Step 3Reduce speed to low and gradually add flour mixture, beating until just fully incorporated (dough will be stiff). Mix in pistachios and cranberries.
4. Step 4On prepared baking sheet, with floured hands, shape dough into 3/4-inch-thick log about 12- by 4-inches. Flatten top. Bake, rotating pan halfway through, until light golden brown and top begins to crack, 32 to 38 minutes Let log cool 15 minutes.
5. Step 5Using serrated knife, slice log on slight diagonal 1/2 inch thick. Arrange slices, cut sides down, on same baking sheet in single layer. Bake, flipping biscotti halfway through, until golden brown, 6 to 8 minutes per side. Transfer to wire rack to cool.
6. Step 6Dip 1 end of each biscotto in melted dark chocolate, then drizzle white chocolate (with spoon or piping bag) on dark chocolate.