Biscotti Rustica

Biscotti Rustica
Photo by Scott Phillips (top photo)

Ingredients

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

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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