Biscotti Rustica

Biscotti Rustica
Photo by Scott Phillips (top photo)

Ingredients

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

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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