Cornmeal and Fruit Biscotti
Makes about 30
1 cup plus 2 tablespoons all-purpose flour
1 cup cornmeal
½ teaspoon baking powder
¼ teaspoon salt
4 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon finely grated lemon zest
1 tablespoon aniseed, crushed, optional
1 cup raisins, dried cranberries or chopped dried apricots
1. Preheat oven to 350 degrees. Grease a cookie sheet. Whisk the flour, cornmeal, baking powder and salt to blend.
2. With an electric mixer, beat butter and sugar until blended. Add eggs, vanilla, lemon zest and aniseed and beat until light and fluffy.
3. Add flour mixture, stirring until moistened. Mix in dried fruit. With wet hands, shape dough into a 12- by 2-inch log and place on cookie sheet. Bake 35-40 minutes, rotating pan halfway through, until lightly browned and cracked on top. Cool at least 15 minutes.
4. Transfer to a cutting board. Using a long serrated knife, cut the loaf on a diagonal into slices about 3/8-inches wide. (If the loaf is too crumbly to cut, let cool completely.) Transfer slices to cookie sheet, standing them ½ inch apart. Bake 15-20 minutes, until barely beginning to brown.
-- Alice Medrich, "Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies," (Workman Publishing, 384 pp., $25.95)