Almond Corn Meal Biscotti
Can you handle another recipe for almond biscotti? I’m always on the lookout for a good biscotti recipe to add to my collection.
I already have a tried and true recipe on the site for almond biscotti. Just like my large collection of chocolate chip cookie recipes, though, which have small variations in ingredients and technique, I find recipes for almond (or anise) biscotti share that in common. In almost every case, you can’t say that one recipe is better than the other. They can be equally delicious, just in a different way.
That is the case with these almond corn meal biscotti. I was intrigued by the addition of corn meal which adds a texture I hadn’t experienced before in a biscotti. It’s somewhat gritty and adds a distinctive texture to these delicious and delightfully crunchy biscotti. Once I discovered that corn meal in almond biscotti is a “thing,” I started researching and found that recipes called for anywhere from 2 tablespoons of corn meal to a half cup. This recipe lands in the middle with 1/4 cup of corn meal. To be perfectly honest, I think a half cup would be too much for my taste.
If the idea of corn meal as an ingredient is off-putting to you, you can easily eliminate it and just add another 1/4 cup of all-purpose flour to the recipe to make up for it. Although the biscotti will be missing that distinctive corn meal texture, it will still be just as delicious and crunchy to boot.
Almond Corn Meal Biscotti
Makes approx. 3 dozen biscotti
Ingredients
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup corn meal (do not use coarse ground corn meal)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 10 tbl. unsalted butter
- 1 1/4 cup sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 tsp. almond extract*
- 1 1/2 cups slivered almonds, toasted (or whole almonds, toasted and chopped)
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*The biscotti will have a pronounced almond flavor. If you want to tamp it down a
little, add just 1 1/2 tsp of the almond extract. I love it as is.
Directions
Preheat the oven to 350° F and set the oven racks in the upper and middle thirds of the oven. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the two flours, corn meal, baking powder, and salt.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the bowl as necessary. Mix in the vanilla and almond extracts. Add the flour mixture and almonds and mix on low speed until just combined. Refrigerate the dough for at least one hour until firm and easy to handle.
Divide the refrigerated dough in 4. Sprinkle some flour on your work surface and dust your hands lightly with flour. Shape each quarter into approximately 2” x 8” rectangles and place two, spaced 3” apart to allow the dough to spread, on each of the parchment-lined cookie sheets.
Bake for 22 to 24 minutes, rotating the pans from top to bottom and front to back midway through, until the loaves are firm to the touch and golden around the bottom edges. Remove from the oven and let cool for 20 minutes.
Once cool, transfer the logs to a cutting board. Using a serrated knife and a sawing motion, cut the logs diagonally into 1/2-inch wide slices. (They may look a little undercooked in the middle.) Arrange the cookies in an upright position so that both sides are exposed and place them back onto the lined baking sheets.
Return to the oven and bake for 4 minutes. Rotate the cookie sheets as before and bake for another 4 minutes or until lightly golden all over.
Let cool on the baking sheet completely before serving. The cookies will keep in an airtight container for up to a month—but they won’t last that long!
Source: Adapted from a Once Upon a Chef recipe