So I told a bunch of my girlfriends that I was thinking of doing a 12 days of cookies countdown here at leggycooks in honor of the holiday season, and because I told another group of people of my plans I’m compelled to make it true. So get ready for a bevy of baked deliciousness as I share with you a new cookie recipe each day until Santa comes to town. Start your ovens and lace up your running shoes now.
Were starting off with a bang with today’s scrumptious recipe for Cardamon Cornmeal Biscotti. The recipe comes from my cookie bible “Great Cookies” by Carol Walter, the same publication that provided the recipe for sesame coins. You may remember that I often have trouble with Carol’s recipes because they’re ingredients are a bit high brow and my pantry is not, and I often substitute to the detriment of the final product. Regardless of my cookie hijinks however her book is chock full of unique recipes and amazing photographs so keep I coming back time and time again.
These cookies intrigued me because Cardamon is a spice not commonly found in cookies, or at least not in the ones I’m familiar with, and because biscotti are my absolute favorite type of cookies to make. Biscotti are a little time consuming because you have to bake them twice and slice them in between their jaunts in the oven but it’s this time intensive process that makes me love them so (strange, I know).
These cookies in particular are a must make. The cardamon imparts a bright almost savory taste to the dough that combines spectacularly with the sweetness of the raisins, the nuttiness of the almonds, and the grainy texture of the cornmeal. The recipe is pretty straight forward; the only thing that I adjusted was the baking time which I extended by about 5 min during the final oven run, but if you prefer a slightly chewier cookie follow Carol’s instructions exactly.Show these off at you next holiday gathering and be prepared for oohs! and ahhs! galore.
Cardamon Cornmeal Biscotti
by Carol Walter
1.5 cups flour
1/2 cups stone ground cornmeal
1 Tbl. ground cardamon
2 tsp. baking powder
1/2 cup golden raisins
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1 cup finely ground toasted almonds
In a large bowl beat together the butter sugar together for about a min until light and fluffy then ad in the eggs and beat together for another min. In another bowl combine the flour cornmeal, cardamon, and baking soda. add the dry ingredients to the wet and blend just until combined. Fold in the raisins and almonds then ocver with plastic wrap and chill dough in fridge for 2 hours or overnight.
Preheat oven to 350 degrees. Grease a large cookie sheet with nonstick spray or line with parchment paper. Divide the dough into 2 halves and shape each half into two 12 inch logs. Place the logs onto the pan spacing them 5 inches apart and then bake for 15-18 min. remove from oven and allow to cool on pan for 20 min. and reduce the oven temp to 250 degrees
After cooling, place logs on a cutting board and use a serrated knife to cut into 1/4 inch thick slices. Return the slices, cut side down, back on the cookie sheet and bake for 8 minuets more then flip them over and bake for an additional 3 minuets on the other side (I ended up baking them for 8 min on each side). Let the cookies rest on the baking sheet for 5 min before transferring to a cooling rack. Store in an airtight container for up to three weeks, but good luck making them last that long.