I had fun making these. They came out rock hard and perfect for dunking into coffee or wine. There’s no oil or butter in this recipe, so I suppose that is key to the tooth-threatening texture I happen to like. What I didn’t love was the cornmeal. The brand I bought from the bulk bin was a bit overpowering. I’ll have to try with a different brand cornmeal, because other than that, these were perfect for those who like hard biscotti. Another bonus was how neatly they sliced. Slicing things evenly and uniformly is not a talent of mine, but this dough was easy to work with.
Citrus Biscotti with Pistachios
- 2 cups all-purpose flour or white whole wheat
- 3/4 cup fine yellow cornmeal**
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1/3 cup pistachios roasted unsalted
- Preheat the oven to 325 degrees F. and line a large baking sheet with parchment paper.
- In a mixing bowl, stir together flour, cornmeal, baking powder, and salt.
- In a second bowl, using an electric mixer, beat the eggs and sugar until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the flour mixture, then add the flour mixture to the eggs and sugar and stir just until blended (the dough will be soft and sticky). Stir in the pistachios. Let stand for 5 minutes.
- Transfer the dough to a baking sheet lined with parchment or non-stick foil. Divide in half and form two slabs, each about 11×4 inches. Space slabs 3 inches apart and bake until light brown, about 35 minutes. Cool the slabs for 5 minutes. Cut the slabs crosswise on the diagonal into 1/2-inch thick slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
- This makes about 36 biscotti