Cornmeal, Currant and Honey Biscotti
This recipe makes 60 biscotti servings
|Per biscotti: about||-|
|total fat||1 g|
|sat. fat||1 g|
- Preparation time: 15 minutes Chill: 30 minutes
- Total time : 40 minutes
- Portion size: 60 biscotti
- 1-3/4 cups 1-3/4cupsall-purpose flour
- 3/4 cup 3/4cupcornmeal
- 1/3 cup 1/3cupgranulated sugar
- 2 tsp 2tspfinely grated lemon rind
- 1-1/2 tsp 1-1/2tspbaking powder
- 1/2 tsp 1/2tspsalt
- 1/4 cup 1/4cupunsalted butter, softened
- 2 2eggeggs
- 1 1eggeggs, separated
- 1/3 cup 1/3cupliquid honey
- 1 tsp 1tspvanilla
- 1 cup 1cupdried currants
In bowl, whisk together flour, all but 2 tsp (10 mL) of the cornmeal, sugar, lemon rind, baking powder and salt. With fork, work in butter until in fine crumbs.
In small bowl, whisk together eggs, egg yolk, honey and vanilla; stir into flour mixture to form loose dough. Stir in currants.
Divide dough in half. On lightly floured surface, roll each half into 14-inch (35 cm) log. Place logs, 2 inches (5 cm) apart, on parchment paper–lined or greased baking sheet; press to flatten slightly. Refrigerate until firm, about 30 minutes.
Whisk egg white until foamy; brush over tops of logs. Sprinkle with remaining cornmeal. Bake in 350°F (180°C) oven until firm and golden, about 20 minutes. Transfer to rack; let cool completely.
With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheets. Bake in 325°F (160°C) oven, turning once, until firm and golden, about 20 minutes.
Source : Canadian Living Holiday Cookbook: Fall 2010