Cranberry-Pistachio Cornmeal Biscotti
Cornmeal, ground ginger, and orange zest bring a unique twist to these biscotti, while vibrant dried cranberries and pistachios enhance their seasonal charm. Baking them twice—first as a log and then as slices—guarantees the perfect crunch. For an elegant finish, you can dip the ends in melted chocolate.
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
Instructions
- Heat oven to 350ºF. Line baking sheet with parchment paper. In medium bowl, whisk together flour, cornmeal, ginger, baking powder, and salt.
- In large bowl of stand mixer, beat sugar, oil, eggs, vanilla, and zest on medium until smooth and fully emulsified, about 2 minutes.
- Reduce speed to low and gradually add flour mixture, beating until just fully incorporated (dough will be stiff). Mix in pistachios and cranberries.
- On 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.
- Using 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.
- Dip 1 end of each biscotto in melted dark chocolate, then drizzle white chocolate (with spoon or piping bag) on dark chocolate.
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