Biscotti Rustica

Biscotti Rustica
Photo by Scott Phillips (top photo)

Ingredients

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

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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