Baby Biscotti
Serves: 105
  • 1¼ cups each: all purpose flour and fine cornmeal
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons butter, at room temperature
  • 1 cup sugar
  • 2 teaspoons finely grated orange zest
  • 2 large eggs
  • 1½ cups pistachios, ground finely in a food processor
  • 12 ounces bittersweet chocolate, ground finely in a food processor
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Mix flour, cornmeal, baking powder and salt in a medium bowl; set aside
  2. Cream butter, sugar, and orange zest in a large bowl with an electric mixer; beat in eggs, one at a time, then flour mixture, to make smooth dough. Stir in pistachios and about ⅓ of the ground chocolate to form flavorful, stiff dough.
  3. Using a measuring spoon, scoop dough, slightly rounded teaspoonfuls at a time, to form mounds (no need to roll into tidy balls) and place about an inch apart on a large silpat-lined rimmed baking sheet. (I made three 18- by 12-inch sheets of 35).
  4. Working 1 sheet at a time, bake until biscotti are crisp and golden brown, about 20 minutes. Transfer cookies to a wire rack to cool. Set silpat-lined baking sheets aside.
  5. Meanwhile melt chocolate in a microwave on high power or in a heatproof bowl over a pan of simmering water. Working one biscotti at a time, dip bottoms in chocolate, scraping off excess on bowl rim, and return to baking sheets. Set in a cool place for chocolate to firm up. Remove from sheets and serve. Biscotti can be stored in a cookie tin for a couple of weeks.
Recipe by Three Many Cooks at