When I set out to make Hoppin’ John for New Years Day (which turned out fabulously by the way – even my husband loved it!) I knew I needed some cornbread to go with it but wanted to make it more interesting than regular cornbread. This cornbread biscotti was just what I was looking for.

Biscotti is typically a sweet cookie that’s baked twice to get that crunch that we all know and love. This version uses cornmeal to give it that cornbread taste, and includes Parmesan and black pepper. It’s so delicious and the crunch was perfect with my soup-like Hoppin’ John. The best part of the meal was soaking up the last of the liquid with the biscotti!

This is more crumbly than most biscotti, but cornbread is more crumbly than regular bread so it makes sense. Adjust the black pepper to your tastes – I used the full 2 teaspoons and it was pretty spicy. No complaints from my household though!

Parmesan and Black Pepper Cornbread Biscotti
adapted from Southern Living
Ingredients
  • 1 1/3 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 – 2 teaspoons ground black pepper
  • 3/4 cup Parmesan divided
  • 2 tablespoons vegetable oil
  • 1/4 cup butter melted and cooled slightly
  • 1/4 cup buttermilk
  • 3 eggs divided
Instructions
  1. Preheat oven to 350F. Prepare a large baking sheet with parchment paper.
  2. Whisk together all-purpose flour, yellow cornmeal, sugar, baking powder, salt, and black pepper to remove any lumps. Stir in 1/2 cup of Parmesan; set aside.
  3. In a separate bowl, combine vegetable oil, butter, buttermilk, and 2 of the eggs. Pour over the dry ingredients and stir just until everything is moistened.
  4. Spread dough onto prepared baking sheet and pat into a 12″ x 4″ rectangle. Beat remaining egg and brush it over the dough with a pastry brush. Sprinkle with the reserved Parmesan.
  5. Bake for 20 minutes. Cool for 10 minutes on a cooling rack. Lower oven to 300F while it cools.
  6. Gently slide the loaf onto a cooling rack (with the parchment). Use a serrated knife to slice into 1/2″ thick slices. Place slices, cut side down, onto the baking sheet lined with a new piece of parchment.
  7. Bake for 15 minutes; flip biscotti and bake for another 15 – 20 minutes or until the biscotti is golden and crisp. Let cool before serving. Best served warm.

 

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Biscotti is my favorite cookie. I love the crunch factor and the interesting flavor combinations that are typical in biscotti. Plus biscotti is definitely the easiest cookie to make – you bake all (or half) of the dough as one log and then slice shortly before they finish cooking.

This recipe is my current go-to. The weird texture of the figs really stands out and goes perfectly with the whole wheat flour and walnuts. Everything in these cookies just works.

My one complaint: it’s a very wet dough. I would adjust the recipe but I always halve it and you know, things get tricky when you’re using 1/2 an egg. It may work perfectly if you make the whole recipe but if you end up with a very wet dough, don’t stress about it. The biscotti log will spread more than usual but they will bake up in the end.

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Ever since I made that awesome chocolate biscotti last month I’ve been looking for an excuse to make some more – and a new recipe to try! I stumbled upon this one by accident and knew immediately that it would be amazing. I’d never seen peanut butter in biscotti and now I’m trying to figure out why. Peanut butter makes everything better, right?

Chocolate-Peanut Butter Biscotti
Ingredients
  • 1/3 cup creamy peanut butter
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/3 cup cocoa
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped peanuts
  • 1 1/2 cups semisweet chocolate mini-morsels divided
  • 1 1/2 tablespoons creamy peanut butter
  • 1 1/2 tablespoons shortening
Instructions
  1. Beat 1/3 cup peanut butter and sugar at medium speed with an electric mixer until creamy. Add eggs, beating until blended.
  2. Stir together flour, cocoa, baking soda, and salt; add to peanut butter mixture, beating at low speed until blended. Turn dough out onto a lightly floured surface; knead in peanuts and 1/2 cup chocolate mini-morsels.
  3. Shape dough into a 13″ x 3″ log on a lightly greased baking sheet. Bake at 325° for 40 minutes or until firm. Remove to a wire rack to cool (about 20 minutes).
  4. Cut log diagonally into 1/2″-thick slices with a serrated knife, using a gentle sawing motion; place slices on ungreased baking sheets. Bake at 325° for 7 minutes; turn cookies over, and bake 7 more minutes. Remove to wire racks to cool.
  5. Combine remaining 1 cup chocolate mini-morsels, 1 1/2 tablespoons peanut butter, and shortening in a small saucepan. Cook over low heat until chocolate and peanut butter melt. Dip one end of each biscotti in chocolate mixture. Place biscotti on wax paper until chocolate hardens.

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Lately when I’ve gone searching for something to bake, my requirements have been:

  1. Doesn’t require me to spend any money
  2. Isn’t something that Spencer would like (because of his diet)

I thought I’d covered both of those when I was thumbing through Dorie’s book and saw chocolate biscotti. I adore biscotti and spent my Starbucks years wishing and hoping for broken biscotti every time I was in charge of unloading the truck. Spencer never liked them. He did however really like these. Like, really. He told me that they tasted like “extra baked brownies” and I guess they kind of did. I’m not too into chocolate (especially something made with cocoa powder AND mini chocolate chips) but these were excellent. They would’ve been great with coffee if only they’d lasted long enough.

Chocolate Biscotti
Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 6 tbsp unsalted butter room temperature
  • 1 cup sugar
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans
  • 3/4 cup mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone baking mat.
  2. Sift together the flour, cocoa, baking soda, baking powder, and salt.
  3. With a mixer, cream the butter and sugar on medium speed for about 2 minutes until light. Scrape down the sides of the bowl and add the eggs and vanilla; beat for another 2 minutes. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped nuts and chocolate.
  4. Turn the dough out onto a work surface and knead a few times just to incorporate any dry ingredients that didn’t get mixed in before. Divide into two portions; on the baking sheet, shape each portion into a 12 x 2 inch log. Sprinkle each log with a little sugar. Bake for 25 minutes.
  5. Remove the sheet from the oven and let it cool on a rack for 20 minutes. Then, with a very sharp, serrated knife, slice the logs into about 3/4 – 1 inch slices and leave the slices standing up on the baking sheet. Return to the oven for another 10 minutes of baking.
  6. Transfer biscotti to a rack to cool.
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