The cornmeal in these biscotti makes them extra crunchy and gives them a slightly nutty, toasty flavor. They are an ideal Thanksgiving pre-dessert. One piece pairs perfectly with those last sips of wine, without spoiling your appetite for pie. They will keep for up to two weeks, stored in an airtight container.
- Yield:Makes three dozen biscotti
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup dried cranberries
- 5 ounces white chocolate, chopped
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
Combine the sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about two minutes. Beat in the eggs one at a time and then beat in the vanilla extract. Add the flour mixture and beat just until blended. Stir in the cranberries and the chopped white chocolate.
Gather the dough together and divide it in half. Wrap each half in plastic wrap and freeze for 25 minutes. Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.
Lightly flour your hands and form each piece of dough into a log about 14 inches long and 2 1/2 inches wide. Transfer the logs to the baking sheet. Bake for 25 minutes, until the logs are puffed and dry. Remove them from the oven and let them cool on the baking sheet for 20 minutes.
Reduce the oven to 225°F. Place the logs on a cutting board and, using a serrated knife, slice them diagonally into 1/2-inch thick slices. Return the slices to the baking sheet, standing them upright. Bake for 20 minutes, until they are dry and crisp at the edges. Cool completely on a wire rack.