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Makes
about 24 biscotti
Writer Notes
Amanda and I were recently in Boston and dropped by one of my aged stomping grounds, Flour Bakery and Cafe in the South Give up. I worked there for a short whereas when I lived in Boston and used to be desirous to fetch up with the proprietor, Joanne Chang. Tender, and beneficiant as ceaselessly with both her time and her baked goods, Joanne chatted with us for pretty and then despatched us on our potential with a box chock fleshy of diverse sweet treats. Tucked in amongst the chocolate used to be one of my longtime favorites, Flour’s cornmeal lime cookie. As Amanda and I were munching away, I believed about attempting to repeat the cookie’s shiny, warm flavors, alongside with the gentle crunch that you simplest salvage from cornmeal. Since I’ve made Claudia Fleming’s recipe for Cornmeal-Nut Biscotti (with orange zest, rosemary and anise) from The Final Course: The Truffles of Gramercy Tavern many times efficiently, I believed that could per chance well well be a supreme space to birth out. Joanne’s cookies are mighty softer than biscotti, but I believed I would be ready to form the same overall mix of textures and flavors. By maintaining to Claudia’s technique but eliminating the nuts and changing the rather about a flavorings with lime zest, I would have the biscotti clear-nick, finishing them off with a nice, tart glaze. —Merrill Stubbs
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Test Kitchen-Current
Ingredients
4 tablespoons
unsalted butter-
zest of 2 limes, divided in half
1 cup
all-reason flour
1/2 cup
repugnant yellow cornmeal-
Pinch salt
1/2 cup
sugar
1 teaspoon
baking soda
3
gigantic eggs
1 cup
confectioners’ sugar, sifted
3 tablespoons
freshly squeezed lime juice
Directions
- Heat the oven to 350 levels. Melt the butter in a minute saucepan over low warmth, then eradicate from the warmth and stagger in the zest of one lime. Hassle aside to icy.
- In a big bowl, stagger collectively the flour, cornmeal, salt, sugar and baking soda. (It is truly helpful to make use of an electrical mixer on low roam for the following couple of steps.)
- Shuffle in two of the eggs, one after the other, mixing thoroughly after each and every addition. Add the cooled butter and mix thoroughly. Let the dough sit for a minute while.
- Line two cookie sheets with parchment. Divide the dough in half, and with wet hands, mildew each and every half precise into a protracted, skinny log about 1 sprint huge. Place one log in the center of each and every cookie sheet (the dough will spread an excellent deal whereas cooking).
- Lightly beat the final egg with a tablespoon of water. Brush the discontinuance and aspects of each and every log with the egg and bake unless golden brown, 20-half-hour. Let the logs icy on a wire rack for a minimal of half-hour, and decrease the oven warmth to 200 levels.
- The use of a serrated knife, nick the logs on the diagonal into 1/4-sprint slices. Arrange the slices on the parchment-lined cookie sheets and bake for about an hour, unless crisp. Icy entirely on wire racks before making the glaze.
- For the glaze, stagger collectively the zest of the 2d lime, the confectioners’ sugar and the lime juice. Drizzle this over the biscotti whereas it is liquid (this can birth to crust if you occur to let it sit for too long).
