Biscotti Rustica

Biscotti Rustica
Photo by Scott Phillips (top photo)

Ingredients

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