Biscotti Rustica

Biscotti Rustica
Photo by Scott Phillips (top photo)

Ingredients

  • 15-¾ oz. (3-½ cups) unbleached all-purpose flour
  • 1 Tbs. turbinado sugar (also sold as Sugar in the Raw in supermarkets)
  • ¾ cup pine nuts, toasted until golden
  • 1 egg white, lightly beaten
  • 3 large egg yolks
  • 2 Tbs. brandy
  • ¼ tsp. kosher salt
  • + 9 more ingredients
    • 3 large eggs
    • 2 cups granulated sugar
    • ¼ cup yellow cornmeal
    • ½ cup dried currants
    • Grated zest of 1 lemon (to yield about 1 Tbs.)
    • 1 Tbs. baking powder
    • ½ oz. (1 Tbs.) crystallized ginger, chopped
    • ½ cup golden raisins
    • 1 tsp. pure vanilla extract

In a small bowl, combine the currants, raisins, brandy, lemon zest, and ginger and let stand for 20 min. With an electric mixer fitted with the paddle attachment, combine the flour, granulated sugar, cornmeal, baking powder, and salt. In a small bowl, whisk together the eggs, egg yolks, and vanil...

View full recipe at Fine Cooking

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