Biscotti. MMMMM. My favorite cookie with tea in the afternoon. There’s a crunchy sweetness that never fails to satisfy. This week I whipped up a batch and they were quite tasty. I know the idea of a twice baked cookie can be intimidating (at least they were for me when I first started making them) but honestly they are easy and they keep well. These are a great cookie to add to your rotation.
- 2 1/2 c all purpose flour
- 2/3 c cornmeal
- 1 1/2 tsp baking powder
- 1 tsp salt
- 3 eggs
- 1 c honey
- Zest of one lemon
- 1 tbsp lemon juice
- 1 c slivered almonds
- Preheat oven to 325
- Prepare baking sheet with parchment or cooking spray.
- Mix together the flour, cornmeal, baking powder and salt in a large bowl.
- Beat the eggs with a fork in a small bowl until light and fluffy. Add honey to the eggs. Mix well.
- Zest the lemon into the flour mixture.
- Add the lemon juice to the honey and egg mixture.
- Combine the wet and dry mixtures.
- The dough will be sticky at this point but that is okay.
- Transfer the dough to the cookie sheet and shape into a large, semi-flat rectangle.
- Bake in the oven until lightly brown. Approximately 30-35 minutes.
- Cool the log for 5 minutes.
- Using a serrated knife cut the log into cookies of equal thickness (not too thick, not too thin).
- Arrange the cut cookies cut side down on the baking sheet.
- Bake the cookies for 20 minutes. Pull out, flip and place back in the oven for 4-5 minutes until just lightly golden brown.
- Wait until the cookies are completely cooled before enjoying.
- I used medium ground whole grain cornmeal to boost the nutritional profile of the cookie a bit. It does add a bit of texture to the cookie but I personally enjoyed it quite a bit. If you’re into a more traditional cookie I’m sure regular cornmeal would work as well.
- I am a big fan of parchment paper when baking cookies. The bottoms don’t over-brown and it really makes a tasty cookie. If you haven’t given it a try I highly recommend it!
- Take care not to overcook these. As they cool they harden so you don’t want to cook them too much as they might harden into bricks.
- These are very nice with a cup of earl grey tea in the afternoon.