Walnut and Cranberry Biscotti with Cornmeal 義大利脆餅

After making a few "R" rated desserts (Ginger Ice Cream and Lemon Chiffon Cake with Ginger Mousse) for adult consumption, how about "R" rated cookies for grown ups--I mean biscotti. These twice baked cookies have a lot of variations and are good keepers, but they usually are gone in a short time at my home.

This recipe is a bit different from my previous post because of the addition of cornmeal. It makes this treat extra crunchy. Orange zest also gives a hint of orange flavor. I also cut down the amount of butter as well ^_^.

Ingredients to make about 2 dozen biscotti:

1 cup/140g unbleached all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
4 tbsp/56g unsalted butter
1 tbsp finely grated orange zest
2 large eggs
1 tsp baking soda
1 tsp pure vanilla extract
1/2 cup coarsely chopped walnuts, lightly toasted
1/2 cup dried cranberries
1/2 tsp anise seeds

1)  Toast nuts in a preheat 300F oven for about 10 minutes. Let cool to room temperature.
2)  Increase the oven temperature to 350F.
3)  Melt butter either in a microwave or on a stove. Add orange zest and set aside.
4)  In the bowl of a stand mixer, add flour, sugar, cornmeal, baking soda and anise seeds. Mix on low speed.
5)  Add eggs one at a time, mixing well after each addition.
6)  Add the butter mixture and vanilla extract.
7)  Stir in the nuts and cranberries.
8)  Scrape the dough onto a parchment-lined baking sheet, or Silpat. Wet hands and shape it into a log with 2 inches wide.
9)  Bake at 350F for about 30 minutes or until golden brown.
10)  Let it cool on a rack and reduce the oven temperature to 200F.

11)  Slice the cool log into about a quarter inch thick with a serrated knife.

12)  Lay them flat on the baking sheet and put back to the oven for another 45 minutes to an hour or until they are dry and crisp.
13)  Let them cool completely before serving or storing in an air tight jar.

Notes:
For shorter and smaller biscotti, shape the log longer and narrower. It will spread wider in the oven.

義大利脆餅

自從上次做了兩款適合成人享用的甜品(薑汁慕絲雪紡蛋糕 及薑汁雪糕)後,今次與大家分享另一款很多成人都喜歡用來伴飲咖啡的餅。這種『焗兩次』的餅因焗了兩次,水份低,十分乾身及脆口,所以能保存很多日都不會變質。今次與上次的食譜有別,加了cornmeal,令其更加脆,牛油份量減了些,比較健康,加了橙皮碎及香料,風味大增 !

大約做兩打餅的份量:

一杯  普通麵粉
半杯  黃色cornmeal
半杯  糖
四湯匙  牛油
一湯匙  橙皮碎
二隻  大蛋
一茶匙  泡打粉
一茶匙  雲呢哪香油
半杯  合桃,切碎及焗香
半杯  乾小紅莓
半茶匙  大茴香籽

1)  先將合桃碎(或其它果仁也可)用300F爐焗十分鐘,待冷備用。
2)  調教爐溫至350F。
3)  用微波爐熔牛油,加入橙皮碎備用。
4)  用電動攪拌器拌勻麵粉、cornmeal、糖、泡打粉及大茴香籽。
5)  蛋分二次加入,要攪勻才加下一隻。
6)  加牛油及雲呢哪香油,再攪勻。
7)  加合桃及乾紅莓,攪勻。
8)  取出放已灑上小許麵粉之桌上,手濕水,將麵糰弄成長條形,約二寸寬。
9)  焗約三十分鐘至金黃色,取出放架上待冷。調教爐溫至200F。
10)  用踞齒刀切約四份一寸厚片,平放盤內,再焗約四十五分鐘至一小時便成,待完全冷後才可入瓶。