Biscotti Rustica

Biscotti Rustica
Photo by Scott Phillips (top photo)

Ingredients

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

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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