Cornmeal Biscotti with Cranberries and Pistachios

Name: Cornmeal Biscotti with Cranberries and Pistachios
Yield: makes about 18 biscotti
Ingredients: 2 2/3 cups (12 ounces) all-purpose flour, more for rolling; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 1/4 cups granulated sugar; 8 tablespoons (4 ounces) unsalted butter, at room temperature; 2 large eggs, plus 1 lightly beaten egg for brushing; 3/4 cup shelled pistachios, lightly toasted; 1/2 cup dried cranberries; Finely grated zest of 2 large oranges; 3 tablespoons medium-grind cornmeal; 2 tablespoons turbinado sugar, for sprinkling

December 22, 2011

These green-and-red-studded biscotti look vaguely Christmassy but are good any time of year. Feel free to swap in other nuts or dried fruit—this combo is particularly pretty but you could use golden raisins, almonds, or hazelnuts as well. To make the biscotti even more decadent, dip in melted chocolate.

Recipe notes

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