Seven Days of Cookies: Cornmeal Fruit Biscotti

img_7733Here’s a thought. Make holiday cookies in September and take all photos. Then simply post, post, post in December.

Anyway, just in time for an afternoon break, these wonderful Cornmeal and Dried Fruit Biscotti from Alice Medrich are just waiting for a sip of Vin Santo.

The genius here is the addition of crushed aniseed. The licorice aroma might scare you at first, but steady on. It perfumes the cookies beautifully and is especially nice with the dried cranberries and apricots.

I love cornmeal-based sweets, both cakes and cookies. These do not disappoint. It took willpower not to tinker and add some orange  (because I love cranberry and orange so much), but Alice is a master of distinct flavor notes. Girlfriend does not need my help.

These cookies can be fragile so use a sharp serrated knife when cutting the baked loaf.

Cornmeal and Fruit Biscotti

Adapted from a recipe by Alice Medrich, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies

Makes about 30

Ingredients

1 c plus 2 Tbs (5 oz) all-purpose flour

1 c  (5.375 oz) cornmeal (I used white)

½ tsp baking powder

¼ tsp salt

4 Tbs unsalted butter, softened

1 c (7 oz) white sugar

2 large eggs

1 tsp vanilla

1 tsp finely grated lemon zest

1 Tbs aniseed, crushed

½ c  coarsely chopped dried cranberries

½ c  chopped dried apricots

1 c toasted, coarsely chopped almonds*

Preparation

Preheat oven to 350 degrees.

img_7722Line a large rimmed baking sheet with parchment and set aside.

Whisk the flour, cornmeal, baking powder and salt to blend.

Add flour mixture, mixing  until moistened. Mix in dried fruit and nuts.

Turn the dough out onto the parchment lined baking sheet, and with damp hands, pat and squish the dough into a 12-inch by 2-inch log. Usloafse a spatula or bench scraper to clean up any bits of dough clinging to the parchment around the log. (See pic at right: Pretty loaf on marble – no way to move that sticky baby to the pan. Use the parchment.)

Bake on the center oven rack for 35-40 minutes, rotating pan halfway through, until lightly browned and cracked on top. Cool on the cookie sheet on a rack for at least 15 minutes.

Slide the parchment onto a cutting surface. Use a long serrated knife to cut the loaf on a diagonal into slices about 3/8-inches wide. (If the loaf is too crumbly to cut, let cool completely.)

img_7730Transfer slices to cookie sheet, standing them ½ inch apart. Bake 15-20 minutes, until barely beginning to brown. Cool on rack. Once completely cooled, can be stored airtight for about two weeks.

Note: I cut my biscotti slices in half to increase my yield and, because, I don’t really like a long stick of biscotti.

Enjoy!

 

 

Feelin’ Like Fall Peanut Butter Cookies

It’s been a tough autumn here in Southern California. Temperatures have been close to IMG_2682100 degrees all across the Southland, with regional blackouts due to 24/7 AC and beach dwellers who are normally proud of their “we don’t need AC” status, flocking to packed movie theaters for relief. There have been a few classic SoCal fall days mixed in, though, with breezy temps in the low 70s and cool nights that might tumble into the low 60s – those are baking days.

This past weekend was cool and cloudy, perfect for making soup and peanut butter cookies. I like my peanut butter cookies crisp with a hint of chocolate, so I use equal amounts of white and brown sugar, and add cocoa nibs. It’s the perfect cookie: Easy to pull together and, with a couple of hours of Hulu to catch up on, the right amount of baking time.

Feelin’ Like Fall Peanut Butter Cookies

Yield 2-3 dozen

Ingredients

1 ¼ c flour

¾ tsp baking soda

1 c (2 sticks) unsalted butter, softened (beat cold butter between wax paper sheets with a rolling pin)

½ c light brown sugar, packed

1 large egg

¾ tsp vanilla extract

1 c chunky peanut butter (I use Skippy)

½ c cocoa nibs

Preparation

Preheat oven to 350 degrees. Line two baking sheets with parchment (parchment makes a crisper cookie than Silpat).

Combine flour and baking soda in a small bowl and set aside.

IMG_2680Beat butter and both sugars in the bowl of an electric mixer on medium until fluffy. Add the egg and mix until combined. Mix in vanilla, then peanut butter. Beat well. Scrape down the sides and then add flour mixture. Beat on medium speed until well combined. Mix in cocoa nibs.

Remove bowl from mixer and give the dough a few turns with a wooden spoon or spatula to make sure the nibs are thoroughly mixed in.

Use a small ice cream scoop or rounded tablespoon to scoop up dough. Roll into balls and placeIMG_2684 on cookie sheets, spacing about 2.5 inches apart. Sprinkle generously with crystal sugar.

Bake, rotating sheets halfway through baking time, 20 minutes. Cool on rack.

Enjoy! Great with tea or cold milk. (The crispy makes ‘em dunkable.)