by merrill
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Photo by Sarah Shatz
4 tablespoons unsalted butter Ask a question about this ingredient
zest of 2 limes, divided in half Ask a question about this ingredient
1 cup all-purpose flour Ask a question about this ingredient
1/2 cup coarse yellow cornmeal Ask a question about this ingredient
Pinch salt Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1 cup confectioners' sugar, sifted Ask a question about this ingredient
3 tablespoons freshly squeezed lime juice Ask a question about this ingredient
Heat the oven to 350 degrees. Melt the butter in a small saucepan over low heat, then remove from the heat and stir in the zest of one lime. Set aside to cool.
Ask a question about this stepIn a large bowl, stir together the flour, cornmeal, salt, sugar and baking soda. (You may want to use an electric mixer on low speed for the next few steps.)
Ask a question about this stepStir in two of the eggs, one at a time, mixing thoroughly after each addition. Add the cooled butter and combine thoroughly. Let the dough sit for a few minutes.
Ask a question about this stepLine two cookie sheets with parchment. Divide the dough in half, and with wet hands, mold each half into a long, thin log about 1 inch wide. Place one log in the center of each cookie sheet (the dough will spread significantly while cooking).
Ask a question about this stepLightly beat the remaining egg with a tablespoon of water. Brush the top and sides of each log with the egg and bake until golden brown, 20-30 minutes. Let the logs cool on a wire rack for at least 30 minutes, and lower the oven heat to 200 degrees.
Ask a question about this stepUsing a serrated knife, cut the logs on the diagonal into 1/4-inch slices. Arrange the slices on the parchment-lined cookie sheets and bake for about an hour, until crisp. Cool completely on wire racks before making the glaze.
Ask a question about this stepFor the glaze, stir together the zest of the second lime, the confectioners' sugar and the lime juice. Drizzle this over the biscotti while it is liquid (it will start to crust if you let it sit for too long).
Ask a question about this stepwould this recipe be good for a teething baby? the biscotti would need to be pretty hard...
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Merrill, I just made these and they are outstanding! Perfect texture and crumb. I do think I used the wrong cornmeal for it: I used Bob's Red Mill coarse grind...think it is too coarse. Is there one that you recommend? Also, I would be curious to see what texture is using a fine-ground cornmeal. Flavor is wonderful ... and that glaze. Oh my. Keeper.