2 cups unbleached flour
1½ cups cornmeal
¼ tsp salt
2 tsp baking powder
6 Tbsp unsalted butter, room temp
1 cup sugar
3 eggs, room temp
1½ tsp vanilla extract
4 oz pecans, roughly chopped
Preheat your oven to 375 degrees.
In a large bowl, using an electric hand mixer, cream the butter and sugar together until light and fluffy.
Add in the eggs and vanilla and again mix until well combined.
In a small bowl mix together the flour, cornmeal, salt and baking powder.
Slowly add the dry ingredients to the wet ingredients until just combined.
Using a spoon or rubber spatula, stir in the pecans until distributed evenly.
Roll the dough out onto a lightly floured surface. Form into a ball and cut the dough in half.
Place each half onto a lined baking sheet. Form each half into a log, about 1 inch in height and even in width the length on the log.
Bake for approx 25 minutes. Remove from the oven and cool for 20 minutes.
Lower the oven to 300 degrees.
After 20 minutes, use a serrated knife, slice the biscotti, about a ½ inch thick.
Line the biscotti onto the baking sheet and bake for another 25 minutes.
You can stop right here or if you’d like you can melt some chocolate and dip one end of the biscotti in and place onto a piece of wax paper to harden.
Author: Angela LeMoine