COCOA-CORNMEAL BISCOTTI
Everything about these biscotti tends toward crunch - their signature double bake, of course, but also the addition of almonds and some cornmeal, which doesn't lose its appealing roughness under heat. (Don't think, as I mistakenly once did, that using a polenta-type cornmeal will improve these cookies - it will only make them gritty; choose a fine-grain meal.) The chocolate chips are there to reinforce the deep chocolate flavor the cookies get from being made with cocoa. I like these very crunchy, but if you prefer them less set, give them a shorter second bake. And after the first bake, when the logs have cooled for about 20 minutes, use a long serrated knife and a gentle sawing motion to slice them into cookies about 1/2-inch thick. Hold on to the inevitable crumbs and any little bits that might break off - you'll be happy to have them over ice cream.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 2h
Yield About 46
Number Of Ingredients 12
Steps:
- Center a rack in the oven, and heat it to 350. Line a baking sheet with parchment paper or a silicone baking mat.
- Sift the flour, cocoa, salt, baking powder and soda together; whisk in the cornmeal.
- Working with a mixer (using a paddle attachment, if you have one), beat the butter and sugar together on medium speed until creamy and smooth, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla extract. Turn the mixer off, and add the flour-cornmeal mixture all at once. Pulse the mixer a few times to begin incorporating the ingredients without having them fly about, and then mix on low speed until they disappear into the dough. Mix in the chips and almonds. The dough will be thick and heavy.
- Scrape half the dough onto one long side of the baking sheet. Using your hands and a spatula, shape the dough into a log about 12 inches long and 1 1/2 inches wide - perfection is impossible, so just get close. The log will be bumpy and rough, and that's fine. Form a second log on the other side of the sheet.
- Bake for 25 minutes, rotating the sheet after 15 minutes. The logs will have spread; they'll give when squeezed and won't be fully baked at this point. Transfer the baking sheet to a rack, and allow the logs to rest for 20 minutes. Carefully move one log to a cutting board. (If the parchment on the baking sheet is sticky, turn it over or replace it.) Using a serrated knife, trim the ends and then cut the log horizontally into 1/2-inch-thick slices. Stand the slices up on the baking sheet - you don't have to leave much room between them; repeat with the second log.
- Bake the cookies for another 15 minutes - they'll be firmer, but not completely dry; they firm and dry as they cool. Transfer the baking sheet to a rack, and allow the cookies to come to room temperature. Kept covered and away from humidity, the cookies will hold for at least 1 week.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 5 grams, TransFat 0 grams
LIME COCONUT BISCOTTI
My family loves this recipe! It's great with that morning cup of coffee, delicious as an afternoon snack or after-dinner dessert. Citrusy and crunchy, not too sweet, it always hits the spot. -Diana Burrink, Crete, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 32 cookies.
Number Of Ingredients 12
Steps:
- In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice and extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime zest. , Divide dough in half. With lightly floured hands, shape each half into a 12x2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 20-25 minutes or until set., Place pan on a wire rack. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 89 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
COCONUT-PISTACHIO BISCOTTI
Cornmeal provides healthy whole grains, adding a lovely crumbly texture to these Italian cookies. Olive oil contributes good fats and a pleasant fruitiness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. In a large bowl, whisk flour, cornmeal, coconut, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, sugar, oil, and zest on medium speed until well combined. Reduce speed, add flour mixture, and mix until just combined. Fold in cherries and pistachios.
- Transfer dough to a parchment-lined baking sheet and pat into a 14-by-4-inch log. Bake until firm and golden, 30 to 35 minutes. Transfer to a wire rack and reduce oven to 325 degrees.
- Once cool, transfer log to a cutting board and, using a serrated knife, cut diagonally into 1/2-inch slices. Arrange slices on parchment-lined baking sheet and bake, rotating halfway through, until just golden around the edges, 15 to 18 minutes. Let cool completely.
Nutrition Facts : Calories 163 g, Cholesterol 18 g, Fat 8 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 42 g
COCONUT BISCOTTI
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
- Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
- Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
- Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
- Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.
WHITE CHOCOLATE, ROSEMARY AND CORNMEAL BISCOTTI
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 16 to 18 biscotti
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Whisk the flour, granulated sugar, cornmeal, rosemary, baking powder and salt together in a large bowl. Whisk together the melted coconut oil and eggs in a small bowl and add to the dry ingredients, stirring just until combined. It will look crumbly at first, then sticky. Stir in the white chocolate chips.
- Heavily dust your work surface with powdered sugar and turn out the dough. Knead until smooth, then shape into a 10-by-2-1/2-inch slightly flattened log and transfer to the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes. Set aside until cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 300 degrees F.
- When cool enough to handle, place the dough log on a work surface and cut crosswise with a serrated knife into 1/3- to 1/2-inch-thick pieces to form individual cookies. Put the cookies back on the same baking sheet lying flat. Bake until golden brown and firm, about 30 minutes, flipping halfway through. Let cool before serving. Store in an airtight container for up to 10 days.
CORNMEAL COCONUT BISCOTTI
When I use a grainy flour like cornmeal I always include some fat in the biscotti, and this time I went with coconut oil, which contributes great flavor and a sweet perfume. Use fine or medium-grind cornmeal and make sure to use fine coconut flakes. I used organic sugar (not brown) for these; the sugar is off-white rather than white, and coarser than regular granulated sugar.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 3 dozen biscotti
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flours, cornmeal, coconut flakes, baking powder and salt in a bowl.
- In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the coconut oil and sugar at medium speed for 2 minutes. Scrape down the sides of the bowl and the beater. Add the eggs and vanilla and beat together for another minute. Scrape down the sides of the bowl and the beater. Turn off the mixer and add the flour mixture. Mix in at low speed until combined. The batter will be moist and sticky.
- Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 10 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
- Place in the oven and bake 40 to 45 minutes, until lightly browned, beginning to crack on the top, and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and cut 1/2 inch slices straight across the logs.
- Place the cookies on baking sheets and return, one sheet at a time, to the middle rack of the oven. Bake 15 minutes and flip the biscotti over. Bake another 10 minutes, or until lightly browned. Remove from the heat and allow to cool.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 27 milligrams, Sugar 4 grams, TransFat 0 grams
CRANBERRY-PISTACHIO CORNMEAL BISCOTTI
Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture, while the dried cranberries add a chewy element.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
- Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
- Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.
CORNMEAL, CHERRY, AND WHITE-CHOCOLATE-CHUNK BISCOTTI
Cornmeal adds a nice crunchand hint of sweetness to thesedunkers. The salted macadamianuts balance out the richness ofthe white chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h40m
Yield Makes about 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In thebowl of an electric mixer, beatflour, cornmeal, sugar, bakingpowder, and salt on low speed.Add eggs, vanilla, and butterand beat on medium until combined.Fold in cherries, nuts,and 1/2 cup white chocolate untiljust combined.
- On a parchment-lined bakingsheet, form dough into a 13-inchlog; flatten to 3 inches wide and1 inch thick. Bake until just goldenand firm to the touch, about30 minutes. Transfer on sheetto a wire rack; let cool 20 minutes.Reduce oven to 300 degrees.
- Transfer log to a cuttingboard. Using a serrated knife,cut crosswise into 1/2-inchslices. Arrange, cut-sides down,on another parchment-linedbaking sheet. Bake until firm tothe touch, about 30 minutes.Transfer biscotti on baking sheetto rack; let cool completely.Biscotti can made to this pointup to 1 week ahead and storedin an airtight container at roomtemperature up to 3 days.
- Melt remaining 1 cup whitechocolate over a double boileror in a microwave. Transfer to acoffee mug. Dip sides of biscottiin melted chocolate on a diagonal;transfer to a baking sheetfitted with a wire rack. Let setslightly, 10 minutes; sprinkle withnonpareils. Refrigerate untilset, about 10 minutes. Finishedbiscotti can be stored in anairtight container at room temperatureup to 3 days.
CORNMEAL COCONUT BISCOTTI
Steps:
- 1. Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flours, cornmeal, coconut flakes, baking powder and salt in a bowl. 2. In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the coconut oil and sugar at medium speed for 2 minutes. Scrape down the sides of the bowl and the beater. Add the eggs and vanilla and beat together for another minute. Scrape down the sides of the bowl and the beater. Turn off the mixer and add the flour mixture. Mix in at low speed until combined. The batter will be moist and sticky. 3. Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 10 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them. 4. Place in the oven and bake 40 to 45 minutes, until lightly browned, beginning to crack on the top, and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and cut 1/2 inch slices straight across the logs. 5. Place the cookies on baking sheets and return, one sheet at a time, to the middle rack of the oven. Bake 15 minutes and flip the biscotti over. Bake another 10 minutes, or until lightly browned. Remove from the heat and allow to cool.
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