No, this is not about football food—although that is a possibility. Today, we are talking about super-friendly biscotti that’s made in less than half the usual time.
Given that biscotti loosely translates to “twice-baked” in Italian, the second bake was originally meant to protect cookies for longer term storage—by further drying them.
In my opinion, biscotti is generally defined by a slight eggy flavor, mild sweetness, and crumbly texture. It’s true I’ve never met a biscotti cookie I didn’t like, but frankly there are times when a frequently hard and dry biscuit is not what I’m after.
I wondered what would happen if I reworked my favorite biscotti elements and baked them only once? To get there, I’d include a little fine cornmeal or polenta for character and crunch, lace them with the sweet nuttiness of toasted almonds, and weave in floral notes from dried apricots.
Rather than fuss over the patting, shaping, and cutting steps required for traditional long fingers, I’d further expedite the process and go with quick, rustic rounds.
The Outcome: A short and sweet labor of love—and delicious, dippable cookie.
Short & Sweet Biscotti
¾ cup all-purpose flour
¼ cup yellow cornmeal or fine polenta
½ tsp each baking powder and baking soda
½ tsp nutmeg
¼ tsp salt
1 beaten egg, divided
1 Tbsp milk, divided
½ cup granulated sugar
½ tsp each almond and vanilla extract
¼ cup dried apricots, chop
¼ cup toasted almonds, coarse chop
Egg wash: 2 tsp of the beaten egg + 2 tsp of milk; 1 Tbsp granulated sugar
- Preheat oven to 350 °F. Oil or line a baking sheet with parchment or silpat.
- On waxed paper, combine flour, cornmeal, baking powder, baking soda, nutmeg and salt.
- In a medium mixing bowl, whisk the egg, remove 2 tsp of it and set it aside for the egg wash. Remove 2 tsp milk and add to the egg wash. Whisk milk into egg in bowl, then whisk in the sugar until light. Add the extracts.
- Stir in the dry ingredients, then the apricots and nuts. Shape into a round mass. (If the dough is soft, chill it 20-30 minutes until firm.)
- Divide the dough in half. With floured hands shape each into ¾” rolls. Cut into ¾” lengths and set upright pieces on baking sheet; they tend to spread slightly. Brush tops with egg wash and sprinkle lightly with granulated (or cinnamon-flavored) sugar.
- Bake until cookies are set, shiny and browned,18-20 minutes. Cool on rack. Yield about 20 cookies