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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Zuni's Cafe Cornmeal and Anise Biscotti Recipe

4.7 stars - based on 3 votes
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This recipe for Zuni's Cafe Cornmeal and Anise Biscotti is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups toasted almonds, about 5 oz.
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 tbsp. anisette liqueur
1 1/2 tsp. baking powder
1/2 tsp. salt
2 1/4 cups flour
1/2 cup coarse yellow cornmeal
1 1/2 tbsp. anise seed
Directions:
Directions:
Coarsely chop 1/4 cup of the almonds; set aside. Using an electric mixer, cream butter with sugar in a large bowl, until just combined. Beat in eggs, liqueur, baking powder and salt. Stir in 2 cups flour, cornmeal. Next add the whole and chopped almonds and anise seed. If the dough is sticky, just mix in enough of the remaining 1/4 cup flour by tablespoons to form a smooth dough. Divide dough into 4 equal pieces. Shape each piece into 2-inch wide and 3/4-inch thick logs. Transfer onto parchment-lined baking sheets, spacing evenly. Bake in a preheated 325º oven for about 30 minutes or until pale golden on the edges. Transfer logs to racks and cool 10 minutes. Maintain oven temperature. Place log on work surface and cut diagonally into 1/2-inch thick slices. Arrange slices, cut side down, on cookie sheets. Return to the oven and bake until very light brown, about 10 minutes. Transfer biscotti to rack and cool completely.
Personal Notes:
Personal Notes:
This recipe came from the famous Italian Zuni Cafe in San Francisco. It is different from most biscotti recipes because it made with coarse cornmeal, which gives them an unusual rustic texture.

 

 

 

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