COCONUT-PISTACHIO BISCOTTI
Cornmeal provides healthy whole grains, adding a lovely crumbly texture to these Italian cookies. Olive oil contributes good fats and a pleasant fruitiness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. In a large bowl, whisk flour, cornmeal, coconut, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, sugar, oil, and zest on medium speed until well combined. Reduce speed, add flour mixture, and mix until just combined. Fold in cherries and pistachios.
- Transfer dough to a parchment-lined baking sheet and pat into a 14-by-4-inch log. Bake until firm and golden, 30 to 35 minutes. Transfer to a wire rack and reduce oven to 325 degrees.
- Once cool, transfer log to a cutting board and, using a serrated knife, cut diagonally into 1/2-inch slices. Arrange slices on parchment-lined baking sheet and bake, rotating halfway through, until just golden around the edges, 15 to 18 minutes. Let cool completely.
Nutrition Facts : Calories 163 g, Cholesterol 18 g, Fat 8 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 42 g
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Zubair Memon
[email protected]I'm so glad I found this recipe!
Jason Clappen
[email protected]These are so addictive!
Nicholas Dlamini
[email protected]I can't get enough of these!
Naveed Steel
[email protected]These are the best biscotti I've ever had!
Arabe shawarma Restaurantes
[email protected]I love the way these look!
Augustina Amuzu
[email protected]These were a hit at my party!
Niloy kumer Dipto
[email protected]I'll be making these again!
Jaquell toombs
[email protected]Definitely a keeper!
Cathy Beaudion
[email protected]Yum!
Deepesh Ghosh
[email protected]Overall, I thought these coconut-pistachio biscotti were a good recipe. They were easy to make and tasted great. I would definitely recommend them to others.
Filthy Commie Dragon
[email protected]These biscotti were a bit bland. I think I would add some more spices next time, like cinnamon or nutmeg.
Stevel Blake
[email protected]I had some trouble getting the biscotti to slice evenly. They were a little too soft, so I put them back in the oven for a few minutes longer. That seemed to do the trick.
Mariea Terry
[email protected]These biscotti were a little too sweet for my taste, but they were still enjoyable. I would probably reduce the amount of sugar next time.
Umme farwa
[email protected]I love the combination of coconut and pistachio in these biscotti. They're the perfect sweet treat to enjoy with a cup of coffee or tea.
Njkou Mary
[email protected]These biscotti were easy to make and turned out great! I used a food processor to chop the pistachios and it worked perfectly.
Dinosaur Michai
[email protected]I'm not usually a fan of biscotti, but these coconut-pistachio ones were surprisingly good. The coconut and pistachio flavors were well-balanced and the biscotti were nice and crispy.
Luna_gaming 2020
[email protected]I made these biscotti for a party and they were a hit! Everyone loved the unique flavor combination and the crispy texture.
Mahmoud Shypoon
[email protected]These coconut-pistachio biscotti were a delightful treat! The combination of flavors was perfect, with a slightly sweet coconut flavor that was complemented by the nutty pistachio. The texture was also fantastic, with a crispy exterior and a chewy in