Prior Event: My bf is learning Italian and sometimes, while we’re talking in English, he mixes some Italian words.
A couple of days ago I was wondering what to bake and he asked me to make some biscotti. I said ‘Yeah, well…what kind of biscotti do you want? Chocolate chip cookies? Peanut butter or anything else?’. He looked at me a bit confused: ‘I didn’t say cookies, but biscotti’. Now…for almost 30 years of my life I was convinced that biscotti was an Italian word (plural btw, as singular form is biscotto), which we Italians used to identify all kind of cookies. But couple of days ago I discovered I was wrong. With my big surprise, I got to know Biscottis are a specific kind of firm, not as sweet cookies, usually baked twice. Or at least that’s the way it is for all the Americans. Wonderful! I had immediately to try baking them 🙂 They turned out really good: crunchy, nutty and dense…sooo yummy. It has to be said: you never stop learning!
– 1 1/4 cups/120gr all-purpose flour
– 1 1/4 cups/120gr yellow cornmeal
– 1/2 teaspoon/2gr baking powder
– 1/2 teaspoon/5gr coarse salt
– 6 tablespoons/90gr unsalted butter, room temperature
– 1 cup/200gr sugar
– 2 large eggs
– 1/2 cup/100gr dried cranberries
– 3/4 cup/100gr chopped pistachios
– 1/2 cup/80gr chopped white chocolate
- Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add cranberries, chocolate and pistachios and mix until combined.
- Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
- Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.
This recipe has been adapted from Martha Stewart’s Cranberry-Pistachio Biscotti.