Cornmeal Cherry Biscotti Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
20130415-cookiemonster-cornmeal-cherry-biscotti-edit.jpg
Carrie Vasios

Cornmeal adds crunch to these cherry biscotti.

Recipe Details

Cornmeal Cherry Biscotti Recipe

Active20 mins
Total70 mins
服务36 servings

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  • 1 1/4 cups medium grind cornmeal
  • 1 cup (5 ounces) all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, at room temperature
  • 2/3 cup (4 2/3 ounces) sugar
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 cup dried cherries

Directions

  1. Adjust oven rack to middle and lower positions and preheat to 350°F. Line two baking sheets with parchment paper. In a medium bowl, combine cornmeal, flour, baking powder, and salt; set aside.

  2. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until creamy, about 3 minutes. Beat in eggs followed by almond and vanilla extracts. Add dry ingredients and beat just until combined. Gently fold in cherries. Place in freezer for 10 minutes.

  3. Dough will still be sticky so use floured hands to shape into two 3-inch wide logs. Bake until golden at the edges, about 30 minutes. Let cool until easy to handle then cut on the bias with a serrated knife. Place cookies cut side down on baking sheet and bake until dry and toasted, about 10 minutes more.

Special equipment

Stand mixer, parchment paper, baking sheets