This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Cocoa-Cornmeal Biscotti sounds like a mouthful – a DELICIOUS one at that!
These biscotti are easy to make and include chocolate, cocoa and sliced or slivered almonds and, of course, being Dorie, include an ingredient you wouldn’t expect – in this case, cornmeal. I was making these in a new-t0-me oven at my dad’s place so I ended up underbaking these on the first bake (they are baked, then cooled then sliced and re-baked so require a bit of planning). What this meant is that even after they had cooled enough to slice, the loaves were too squishy to be able to slice them fairly thinly as per the recipe so these were more like thicker cookies than biscotti.
I will personally say that I didn’t think the cornmeal added much to this – every now and then there was a *slight* extra crunch but nothing noteworthy.
I will also say that this recipe reminded me how easy biscotti are to make and I made a mental note to remember this! It just requires a little bit of planning (re the double bake) but honestly they could not be easier!
These were enjoyed by me, dad and some friends. Perfect for dunking in your coffee or tea (and we liked that they are not too sweet!)
Get the recipe for Cocoa-Cornmeal Biscotti on p 203 of Baking with Dorie.
Buy Baking with Dorie and join us, baking through the book!
Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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New ovens are tricky to learn, but it looks like your biscotti turned out just fine.