Bad biscotti are really bad. In order for me to be interested in a dried-out cookie, it needs to be very special. This biscotti recipe from Claudia Fleming fits the bill. Please don’t substitute here, the genius is in the details. These are complicated, buttery and perfect with a cup of black tea. Having a jar full of these on the counter is immensely satisfying because I know that I have a snack (with that cup of tea) or a dessert (with a scoop of vanilla ice cream). I also know that they’ll keep well. No rush. Savor the flavor.
Speaking of Claudia Fleming, when are they going to reprint The Last Course? With copies being sold online for hundreds of dollars, things are getting ridiculous. It remains one of my favorite books, but I want more people to be able to buy a copy without breaking the bank. Can we all start some sort of online campaign? The people demand a reprint!
And finally, tomorrow is the last day to vote for your favorite blogs in Saveur’s annual awards. I am proud to be included in the group of nominees. Everyone nominated deserves a vote, so give someone yours. It was a series of agonizing decisions when I filled out my ballot—so many impressive nominees. If I do say so myself (I do!) my category seems particularly awesome. In case you missed our exchanges on Twitter, we’ve collectively decided that the winner in my category has to cook dinner for their fellow nominees. Logistics to be determined, but that would be quite a dinner party. Thanks to everyone who has voted and left supportive comments in recent weeks, you’re the best.
Now, make some biscotti.
Cornmeal-Nut Biscotti (recipe from The Last Course by Claudia Fleming)
- 1/2 cup coarsely chopped almonds
- 1/4 cup coarsely chopped hazelnuts
- 4 tablespoons unsalted butter
- 1 1/2 tablespoons finely grated orange zest
- 1 tablespoon minced fresh rosemary
- 1 cup all-purpose flour
- 1/2 cup coarse yellow cornmeal
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon anise seeds
- 2 large eggs
- Egg wash made with 1 egg and 1 tablespoon water
Preheat the oven to 350° F. Spread the nuts out on a baking sheet and toast them in the oven until they are lightly golden, 8-10 minutes. Let cool, keep oven on.
In a small saucepan, melt the butter over medium heat. Remove from heat and add orange zest and rosemary. Allow to cool.
In the bowl of mixer, mix the flour, cornmeal, sugar, baking soda, and anise seeds. Add the eggs, one at a time, mixing well after each egg. Add the cooled butter mixture and mix to combine. Stir in the nuts. Let rest for a few minutes.