ALL-CORN BISCOTTI from "Cookies Unlimited" by Nick Malgieri (HarperCollins, 2000). Be sure to
let biscotti cool completely after the first baking, or it will be difficult to slice. St. Paul Pioneer Press Makes about 70 biscotti 8 ounces (about 2 cups) whole unblanched almonds, divided use 1 cup yellow cornmeal 1 cup cornstarch 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 egg 2/3 cup sugar 1/4 cup honey 2 tablespoons melted butter or vegetable oil 1 teaspoon vanilla extract To prepare oven, baking sheets: Set rack in middle of oven. Preheat oven to 350 degrees. Butter 9-by-3-by-2-inch pan. Line bottom with parchment or foil. Set aside. Cover 2 cookie sheets or jellyroll pans with parchment or foil. Set aside. To make dough: In work bowl of food processor fitted with steel blade, pulse 1 cup almonds repeatedly until finely ground. Transfer to mixing bowl. Add remaining whole almonds, cornmeal, cornstarch, baking soda and cinnamon. Stir well to mix. In separate large bowl, whisk egg. Add sugar, honey, butter or oil and vanilla, whisking after each addition. Using rubber spatula, stir in dry ingredients until stiff dough forms. Scrape dough onto 9-by-13-inch pan. Using palm of hand, press dough into even layer 1/2-inch thick and completely covering bottom of pan. To bake first time: Bake for 30 minutes or until firm. Cool in pan for 5 minutes. Invert onto cutting board. Cool completely. Reset racks in upper and lower thirds of oven. Leave oven on. To cut biscotti and bake again: Cut into 3 (3-by-13-inch) strips. Slice each strip into 3-by- 1/2-inch biscotti. Arrange on prepared cookie sheets or jellyroll pans. Bake for 15 minutes. Remove to rack. Cool completely. To store biscotti: Store cooled biscotti between sheets of parchment or wax paper in tin or plastic container with tight-fitting cover. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
