Anise Cornmeal Biscotti
Adapted by Izzy Pezzulo from David Leibovitz’s Multigrain and Seed Biscotti
Note: Feel free to sub different seeds/nuts as long as the relative quantities of each are the same. This recipe is extremely versatile for whatever you have around the kitchen. You could also just use more seeds in place of another kind you may not have.
INGREDIENTS
¾ cup (105g) NuEast Red All Purpose flour (or Catawba All Purpose flour)
¾ cup (105g) NuEast Red Whole Wheat flour (or Catawba Whole Wheat flour).
½ cup (70g) Bloody Butcher heirloom cornmeal (or Cateto Orange heirloom cornmeal)
½ cup + 1 Tablespoon (125g) sugar (granulated is fine)
1 teaspoon (8g) baking soda (sifted)
¾ teaspoon (6g) salt (fine)
1 Tablespoons (8g) ground fennel (we toast whole fennel and then grind it in a spice grinder)
1 Tablespoon (4g) whole anise seeds
1 cup (60g) sesame seeds (we typically do half white and half black sesame seeds, but either will do)
2 large eggs (86g), room temperature
1/4 cup (60g) olive oil
1/4 cup (60g) orange juice
Zest of one orange
1 teaspoon (5g) vanilla extract
INSTRUCTIONS
1. Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone mat.
2. In a large bowl, combine your dry ingredients: the flours, cornmeal, sugar, spices, baking soda, and salt. Also add the seeds (and any nuts you decide to substitute in).
3. In a small bowl, whisk together the eggs, olive oil, orange juice, orange zest, and vanilla. Add the wet to the dry ingredients and mix until you have to get in there with your hands. The dough should come together into a mass, not wet, but not crumbly either.
4. Once your dough has come together, dump it out onto a lightly floured work surface. Divide dough into 2 pieces, and roll out each until it is about 12 inches long and 5 inches wide. Place the logs on the prepared baking sheet and bake for 30 minutes, or until they are golden-brown and firm.
5. Remove from the oven and let cool for 20-30 minutes. Lower oven temp to 300 degrees. Slice the logs, using a very sharp serrated knife, into 1/3 inch cookies. Place the cookies back onto the baking sheet, cut-side down. Bake in two batches or use another baking sheet to bake all the cookies at once.
6. Bake the cookies for the second time for about 25 minutes, flipping them over midway through baking. Rotate the baking sheets from the upper and lower racks if using 2 baking sheets.
7. The biscotti are done when they look lightly golden and will feel dry on each side when you touch them. Allow to cool completely on a cooling rack.
Store in an airtight container for up to two weeks. Great with an afternoon espresso or as a savory treat with tangy cheese.