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cornmeal-cherry-pine nut biscotti

recipe adapted from martha stewart’s holiday cookies 2010

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2 1/2 to 3 cups flour

1/2 cup cornmeal

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon roasted cinnamon

1/2 teaspoon mace

1/4 teaspoon cayenne pepper

3 whole large eggs + 1 extra yolk

1/4 cup extra virgin olive oil

3/4 cup toasted pine nuts

1/2 cup chopped dried cherries

— — — — —

preheat oven to 350 degrees fahrenheit. whisk the oil and eggs (and the extra yolk) together, then pour into bowl of an electric mixer. in a separate bowl, whisk 2 1/2 cups of flour, the sugar, cornmeal baking power, salt and spices together. with the mixer on low speed, gradually add the flour mixture to the egg and oil, then raise speed to medium and mix until well combined. mix in pine nuts and cherries.

it might be sticky. if it is, add the extra half cup of flour.

transfer dough to a lightly floured board/tabletop and divide in half. form each piece into a log about 10-12 inches long and two inches wide. put these on a parchment- or silpat-lined baking sheet, about two inches apart. flatten each log slightly.

bake, rotating sheet halfway through, about 30-35 minutes. let cool on sheet on a wire baking rack for 15 minutes. reduce the oven temperature to 325 degrees. move the logs to a cutting board, and, with a serrated knife, cut into 1/2-inch-thick (or so) slices on a diagonal.

place slices, cut side down, on the sheet. bake until firm when pressed in the center and golden brown at the edges, about 40-45 minutes. cool completely on wire racks.

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