Crunchy twice-baked cookies made of cornmeal, dried cherries, and toasted almonds. Sweetened with honey, they are perfect with your morning coffee or afternoon tea!
I used to be one of those people who wake up every day with a cup or two of coffee, and then stave off afternoon fatigue with another one at 3pm. My dermatologist suggested that caffeine could be the culprit to blame for my skin rashes, so I’ve been cutting back drastically.
I love the flavors of coffee, and I’ve been learning to enjoy them in moderation, usually with a sweet treat to savor it ever so slowly. Enter Cornmeal Honey Biscotti. Lately, every cookie I’ve liked enough to want to replicate involves cornmeal or corn powder of some sort, so I decided to add it to the biscotti dough. The cornmeal gives them a nice, crunchy texture, while the dried cherries add a sweet, chewy bite. Plus, it’s lightly sweetened with just a hint of honey, which is exactly how I like it for dunking in my coffee.
Biscotti make the perfect snack or dessert to keep around for unexpected guests because they can last for weeks in an airtight container. At least they’re supposed to (these disappeared from the cookie jar in record time). That being said, I know there has to be more variations of cornmeal biscotti in my future, maybe with pistachios and candied orange next time.
By the way, the plate and cup here were made by James at a Japanese pottery (togei) class I convinced him to take with me awhile back. Little did he know that it would become my cookie and coffee set!