Citrus Biscotti

1. 1

   Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.

2. 2

   In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

3. 3

   In another large bowl, beat the sugar and eggs with an electric mixer until pale yellow and fluffy, about 3 minutes.

4. 4

   Mix in the orange and lemon zests, then the flour mixture, and beat just until blended; the dough will be soft and sticky.

5. 5

   Stir in the pistachios.

6. 6

   Let stand for 5 minutes.

7. 7

   Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two equal mounds spaced evenly apart.

8. 8

   Moisten your hands with water and shape the dough into two 11 x 4-inch logs.

9. 9

   Bake until the logs are lightly browned, about 35 minutes.

10. 10

    Cool for 5 minutes.

11. 11

    Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices.

12. 12

    Arrange the biscotti cut side down on the same baking sheet, and bake until the cookies are pale golden, about 25 minutes.

13. 13

    Let cool before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.