I love making biscotti and am always on the lookout for new takes on it. They are perfect for the holidays since they yield so many and can be made well in advance, since they freeze beautifully. These were inspired by a Giada De Laurentiis recipe. I had wanted to add pomegranate seeds to the dough, but the ones I bought didn’t seem fresh. I still want to try that for the pop of color and seasonal feel. Dried cranberries would work well here too. The white chocolate chips I added were a great move🏻. These are amazing; the citrus zests add something special. I can’t stop eating them .
3/4 cup yellow cornmeal
1.5 teaspoon baking powder
1 tsp salt
1 cup sugar
1 TBS grated orange zest
1 TBS grated lemon zest
1/2 cup chopped pistachios
Heat the oven to 325. Like a baking sheet with parchment paper.
In a large bowl mix flour, cornmeal, baking powder, and salt.
In a separate bowl mix the sugar and eggs in an electric mixer. As you stir, slowly add zest. and then the flour mixture. Lastly, stir in pistachios. Let stand for 5 minutes.
Use a rubber spatula to transfer the dough to baking sheet and create two equal mounds spread apart.
Moisten your hands and shape the dough into two 11 x 4” logs.
Bake for 35 minutes and then let cool for 5 minutes.
Use a serrated knife cut the logs crosswise into 1/2 inch thick diagonal slices.
Place back on baking sheet and bake an additional 25 minutes.