The second of the two promised recipes has arrived!
These are REALLY good - potentially my all time favourite biscotti recipe - and if you think the word 'cornmeal' in their name means the biscotti aren't as delectable then you would be wrong.
The cornmeal really compliments the cranberries and also gives the cookie a really nice texture as well as making it taste delicious.
This is a Martha recipe I adapted to fit my dietary restriction (meaning the pistachio's were nixed) and also to satisfy my curiosity of experimenting.
Chocolate-Cranberry Cornmeal Biscotti
(Recipe taken from Marthastewart.com with slight changes)1. Preheat oven to 350 degrees with rack in center. Whisk together 1 1/4 cups flour, 1 1/4 cups cornmeal, 1/2 tsp baking powder, and 1/2 tsp salt.
2. Put 6 tbsp butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add 1 cup sugar and mix until pale and fluffy. Mix in 2 eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add 1 tbsp lemon zest, and 1 cup dried chocolate covered (optional) cranberries, and mix until combined.
3. 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.
4. 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. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
Another week of work....bah humbug. But I have all day Thursday off this week - very excited! I don't even know what all to do!
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