The Cornbread Book - The Culinary Cellar

Step 1

Preheat oven to 350 degrees. Lightly grease a large baking sheet or use parchment paper; set aside.

Step 2

Sift flour, cornmeal, baking powder, and salt into a mixing bowl. Using a pastry blender, cut in the almond paste and butter until mixture has pea-size chunks. Stir in the eggs and vanilla. At this point the dough will be clumpy but far from mixed.

Step 3

Stir vigorously for a bit, but then mix with your hands until you have a stiff dough that just incorporates all the dry ingredients and can be formed into a ball. Add 1 to 4 teaspoons of water if needed. Don't worry about visible pieces of butter or almond paste.

Step 4

As soon as the dough holds together and is well mixed, divide it in half. Shape and roll each half into a thick rope about 12-inches long and place on prepared baking sheet at least a few inches apart. Flatten each rope with your hands to make them into a 12-by-3-inch rectangle.

Step 5

Bake for 16 to 20 minutes, or until well set and just beginning to brown a bit on the edges.

Step 6

Remove from the oven and let cool on the cookie sheet for about 2-1/2 to 3 minutes, then slice them into individual biscotti between ½ to ¾-inches thick. Place the slices standing up on their sides on the cookie sheet and return to the oven for 8 minutes. Remove from oven and flip cookies to the other edge and bake another 8 to 12 minutes until they look toasty but not over-browned on the edges. Remove the biscotti and allow them to cool a few minutes before carefully removing to wire rack to cool completely. They will still be slightly moist and flexible at this point but will dry and harden as they cool.

Step 7

To finish biscotti: Melt the chocolate, espresso powder, and vegetable shortening over a double boiler over low heat and stir until smooth. Dip the sides of the cooled biscotti into the chocolate and let excess drip off. Sprinkle or dip the chocolate edge generously into the Turbinado sugar. Repeat with other side and set on parchment or wax paper to dry. Refrigerate to set the chocolate.

Step 8

Notes: If when baking the sliced pieces and they keep tipping over because they are on their sides, I found it was okay if they slightly leaned together at the tips for balance. Also, I placed the Turbinado sugar for dipping onto a flat plate which made it easier than sprinkling on. You will need more sugar than you think!