community grains polenta-rosemary biscotti to be
sometimes i get this seriously violent craving for biscotti. it's the weirdest thing, right, because biscotti are usually a 'meh' sort of thing. something to dip into espresso, right, a freebie at the end of a meal with the check. for me, biscotti is the quintessential cookie because it's not too sweet, and i don't mind that you can almost break your teeth on them. i personally like a little danger with my food.
so today i scouted around pinterest (you have noooo idea) and chose david lebovitz's cornmeal version because a) i've never heard of such a wild experiment (like i said food+danger = me) and b) i had exactly 1/2 a cup of community grains polenta left. such a meager amount. what was i to do with it?
the result was exactly what i needed to satiate my violent craving. so goes another into the recipe box.
here's the violent-craving-fulfilling recipe:
(adapted from david lebovitz's cornmeal biscotti recipe)
212g a/p flour
105g community grains floriani red flint polenta
222g granulated sugar
1 tsp non-aluminum baking soda
1/4 tsp kosher salt
2 large eggs
zest of one organic lemon
65g unsalted butter, melted, browned
1 tsp vanilla extract
116g toasted almonds, roughly chopped
1 tsp rosemary leaves chopped as fine as dust
preheat the ov to 350 degrees. line a photogenic sheet pan with silpat or parchment paper, since you will probably be making this for your own blog and photographing it every step of the way.
in your coffee grinder (one that you use only to mill seeds and spices), grind the polenta until very fine. in a large, preferably fancy and/or vintage mixing bowl, whisk together the flour, polenta, sugar, salt and baking powder until totally diffused.
now, whisk the eggs, vanilla and rosemary in a little measuring up, stir this into the dry ingredients. now pour in the browned butter and mix it all up until the dough is moist, crumbly like. get the nuts in there, mix, mix, now squish it all together with your hands to make a cohesive mass.
divide the dough in half and shape into two logs (i hate that word), onto the awaiting silpat or parchmented baking sheet. bake till the LOG is golden around the edges. mine took 35 minutes. remove from the oven, cool on the pan for 20. reduce the ov to 250.
after 20, using a sharp bread knife, saw the logs into pieces the thickness of the biscotti that you get for free with your espresso at the end of an expensive meal. david says to place on their sides, bake 20 minutes on one side and 20 minutes on the other, but i had the bright idea to just bake them standing up until goldish and it worked smashingly. it saves time for one thing, and not only that, but before i had my bright idea i had already begun D.L.'s way and when i went to flip them over, i ate a bunch of them. so as you can see, this fancy time-saving invention will also prevent you from being a pig. so don't bake-flip-bake. just slice the log, stand them up on their feet, and bake until they're goldish and all will be right in the world.
let the biscotti cool completely (yeah, right). evidently they can be stored and kept for two weeks. seriously. they will be lucky to last 3 days in my house.
mangia bene, vivi felice!
A PHOTOGRAPHIC EXPLANATION...