Cornmeal and Candied Fruit Biscotti

People are intimidated by biscotti. Why? I have no idea. Maybe it's the notion that something bis- (twice) cotti (baked) must require more skills than making chocolate chip cookies. Trust me, they don't. They do take the tiniest amount more time, but you won't regret it at all. Especially because you're bound to break one while cutting the delicate logs into their final shape and official rules state that the cutter is also the sampler!

Cornmeal Biscotti


1-3/4 cups all-purpose flour

3/4 cup cornmeal

1/3 cup granulated sugar

2 teaspoons finely grated lemon rind

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup extra virgin olive oil

2 eggs

1 egg, separated

1/3 cup liquid honey

1 teaspoon vanilla

1 cup mixed candied fruit, finely chopped


In bowl, whisk together flour, all but 2 teaspoons of the cornmeal, sugar, lemon rind, baking powder and salt. With fork, work in olive oil until in fine crumbs.

In small bowl, whisk together eggs, egg yolk, honey and vanilla; stir into flour mixture to form loose dough. Stir in candied fruit.

Divide dough in half. On lightly floured surface, roll each half into 14-inch (35 cm) log. Place logs, 2 inches (5 cm) apart, on parchment paper–lined or greased baking sheet; press to flatten slightly. Refrigerate until firm, about 30 minutes.

Whisk egg white until foamy; brush over tops of logs. Sprinkle with remaining cornmeal. Bake in 350°F oven until firm and golden, about 20 minutes. Transfer to rack; let cool completely.

With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheets. Bake in 325°F oven, turning once, until firm and golden, about 20 minutes.