Cornmeal Biscotti With Cranberries And White Chocolate Chunks Recipe

1. 1

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

2. 2

   Combine the sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about two minutes. Beat in the eggs one at a time and then beat in the vanilla extract. Add the flour mixture and beat just until blended. Stir in the cranberries and the chopped white chocolate.

3. 3

   Gather the dough together and divide it in half. Wrap each half in plastic wrap and freeze for 25 minutes. Meanwhile, preheat the oven to 350u00b0F and line a baking sheet with parchment paper.

4. 4

   Lightly flour your hands and form each piece of dough into a log about 14 inches long and 2 1/2 inches wide. Transfer the logs to the baking sheet. Bake for 25 minutes, until the logs are puffed and dry. Remove them from the oven and let them cool on the baking sheet for 20 minutes.

5. 5

   Reduce the oven to 225u00b0F. Place the logs on a cutting board and, using a serrated knife, slice them diagonally into 1/2-inch thick slices. Return the slices to the baking sheet, standing them upright. Bake for 20 minutes, until they are dry and crisp at the edges. Cool completely on a wire rack.

* Per serving · 4 servings · Values may vary.

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