Thanksgiving Biscotti Recipe

Thanksgiving Biscotti

by Peggy Cullen from Got Milk? The Cookie Book

Ingredients:

1/2 cup yellow stone-ground cornmeal
1 1/2 cups all-purpose flour
1 cup lus 1 teaspoon sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 pinch of salt
2 ounces (1/2 stick) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
1 teaspoon vanilla extract
2/3 cup (2 1/2 ounces) dried cranberries

This and many other wonderful recipes may be found in Peggy Cullen's
Got Milk? The Cookie Book
from Chronicle Books

The Wampanoag Indians of Plymouth Bay certainly did not have biscotti in mind when they introduced the Pilgrims to cornmeal and cranberries. But if they had, these yellow cookies, dotted with red jewel-like cranberries, could have graced the table at the first harvest feast. These biscotti spread more than most. Place the logs at least 6 inches apart on the baking sheet.

1 Preheat oven to 350 degrees F. Line a heavy baking sheet with parchment paper or foil, or lightly grease with butter.

2 In a food processor, combine the cornmeal with the flour, 1 cup of the sugar, the baking powder, and salt. Process for a few seconds to blend the dry ingredients. Add the butter and pulse just until mixture has an evenly gritty texture.

3 In a small bowl, lightly beat the eggs and vanilla. Pour them evenly over the dry ingredients. Pulse the machine a few times to blend. Using a rubber spatula, scrape along the bottom of the bowl. Add the cranberries and pulse the machine a few more times, just until the dough begins to clump.

4 Turn the dough out onto the table. Gather it together and gently form into a disk. Using a sharp knife, divide it into two equal parts. On a lightly floured surface, form each piece into a 12-inch log. Transfer the logs to the prepared baking sheet. Sprinkle with the remaining teaspoon of sugar.

5 Bake for 30 minutes, or until the logs begin to turn golden. Remove from oven and set aside to cool slightly on the tray, 5 to 10 minutes. Leave the oven on.

6 Using a spatula, transfer the logs to a cutting board. Using a large sharp knife and a quick downward motion, cut each log crosswise on a slight diagonal into 1/2-inch-thick pieces, discarding (or eating) the ends. Use a spatula to transfer them back to the baking sheet; arrange them cut side up on the prepared sheet. (If the baking sheet is buttered, wipe off the crumbs but don't grease again.) Bake for 12 minutes, or until the undersides of the cookies show the barest hint of color. Don't overbake. Leave them on the baking sheet to harden and cool completely. Store in an airtight container at room temperature for up to 3 days.

Makes about 3 dozen cookies