Martha Stewart Cornmeal Biscotti with Pistachios and Cranberries

so here’s part of our family mythology.    When we went for the first time to meet Zev at his foster-mom’s house (Grandma Carolyn, who has become a great friend…   a whole other story) I thought we should take cookies.   I had this new martha stewart book and made these.   The kids (there were five of them then) were so excited about home-made cookies and then ended up gnawing on these brick-like little biscuits…   it was pretty funny.   I’ll see if i can find the photo of zev watching Gary eat his and trying to copy him 🙂

probably not the best cookies for kids but we look forward to them every year…   i’ll put up a photo of them when they’re done.   my little sister sent a wonderful box of goodies today and included some shortbread – i’d spent the day making shortbread and we did a taste-test.   hers were better 🙂   oh well…

 

 

Makes about 2 dozen

  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 6 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon finely grated lemon zest
  • 1 cup dried cranberries
  • 1 cup chopped pistachios

Directions

  1. Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
  2. 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.
  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.

Read more at Marthastewart.com: Cranberry-Pistachio Cornmeal Biscotti – Martha Stewart Recipes

 

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