Good morning and happy Monday! I had a great weekend, very productive…… lots of cleaning, painting (the family room is almost finished!), baking and biking – 58 miles to be exact…
And speaking of biking, my dad (persuasive man that he is) made me an offer I couldn’t refuse and finally convinced me to get a new bike – check out my wheels!
Twenty pounds lighter than my old bike and twice as fast – but at least I won’t get a speeding ticket on this set of tires….
Although with me, anything is possible….
Our Favorite Biscotti – adapted from Dorie Greenspan
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
1 stick (8 tablespoons) unsalted butter, at room temperature
Grated zest of two lemons, or 1 large orange
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Whisk the flour and baking powder together. Add the cornmeal and whisk again to blend.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, zest and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.
Divide the dough in half and place each half onto the prepared baking sheets. Using your fingers and a rubber spatula, work the dough into a log about 12 inches long and 1 1/2 inches wide.
Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.
If you turned off the oven, bring it back up to 350 degrees F.
Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet — this time standing them up like a marching band — and slide the sheet back into the oven.
Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.