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Cornmeal Honey Biscotti

Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cups yellow cornmeal
  • ½ tsp baking powder
  • ¼ tsp salt
  • 6 tbsps unsalted butter at room temperature
  • 1/3 cup sugar
  • 1/3 cup honey
  • 2 large eggs at room temperature
  • 1 cup whole almonds toasted
  • 1 cup dried cherries

Instructions

  • Preheat the oven to 325°F. Line two baking sheets with parchment paper and set aside.
  • Whisk together flour, cornmeal, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed for about 2 minutes. Add honey and eggs, and mix well. Mix in the flour mixture until well incorporated. Add almonds and dried cherries, and mix until combined.
  • Transfer dough to the prepared baking sheet. With moistened hands, shape it into a log about 14 inches long by 3 inches wide. Bake until lightly browned, firm to the touch, and slightly cracked on top, 30 to 35 minutes. Allow the log to cool on the baking sheet for 15 minutes.
  • Reduce the oven temperature to 275°F. With a sharp, serrated knife, cut the cooled biscotti into ½-inch slices. Place the slices cut side down on the baking sheets in a single layer. Bake them for an additional 15 minutes, or until they are toasted and dry. Cool the biscotti completely on the baking sheets, then store them in an airtight container kept in a cool, dry place for up to 2 weeks.