From: Minka's Kitchen
- I made-up a new technique. I used a potato peeler to take the peel off the lemon. Then I put the strips of lemon peel into a food processor with the corn meal and pulsed it a few times until the lemon peel "disappeared" into the cornmeal.
Peel from one lemon (see directions below before you begin)
¾ cups corn meal
½ cup whole wheat flour
¾ cups white flour
1½ teaspoons baking powder
½ teaspoon cardamom
1/8 teaspoon salt
½ cup canola oil (or some mixture of oil and unsalted room-temperature butter)
½ cup sugar
½ cup brown sugar (dark or light)
1 cup coarsely chopped walnuts
- Preheat oven to 325°.
- Prepare 2 baking sheets or 1 large jelly roll pan with spray oil.
- I made-up a new technique. I used a potato peeler to take the peel off the lemon. Then I put the strips of lemon peel into a food processor with the corn meal and pulsed it a few times until the lemon peel "disappeared" into the cornmeal. Set aside in a medium bowl.
- Sift the remaining dry ingredients except the sugars into the medium bowl.
- Blend oil and sugars in food processor.
- Add the eggs one at a time.
- Add part of the flour mixture, then move the dough out of the food processor into a mixing bowl and work-in the remaining flour mixture. Stir until blended.
- Add the nuts and mix well.
- Divide dough in half. Form two logs 3"-4" wide and about 1/2" thick. If the dough is sticky, wet your hands with cold water to make it easier to handle the dough.
- Bake 20-25 minutes or until firm to the touch.
- Cool completely. This is key to making thin slices. You may want to turn off the oven.
- When you are ready to toast the biscotti, reheat oven to 325°.
- Using a spatula, carefully remove the logs from the pan. Be careful to not break the logs.
- Slice logs on the diagonal about ¾” thick – or thinner.
- Place the slices back on cookie sheets and bake about 10-15 minutes until browned and crisp. Watch carefully as the bottom may brown faster.
- Cool on a wire rack.
- These freeze well, but usually are eaten quickly!