Adapted from the New York Times Magazine, this was the first time that I used cornmeal in baking. I typically don’t adapt the recipes too much the first time that I try them. Other than doubling the batter from the original, making them nondairy and adjusting some times according to my oven, these were rich, dark and delicious and required few adjustments. You can make the logs into any size and keep in mind that they will expand in the oven.
3 cups unbleached all-purpose flour
1 cup unsweetened cocoa powder
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
½ cup finely ground cornmeal
2 sticks (1 cup) unsalted pareve margarine, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 tsp. pure vanilla extract
1 cup MINI semisweet chocolate chips
1 cup sliced almonds
Preheat the oven to 350F and line 2 baking sheets with parchment paper. In a medium bowl, mix together the flour, cocoa, salt, baking powder, baking soda and cornmeal together.
In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine and sugar and beat until light and fluffy, about 3 minutes.
Add the eggs one at a time, then add the vanilla and beat until well combined, scraping down the sides of the bowl as necessary.
Slowly add the flour/cornmeal mixture and beat until just combined.
Fold in the chocolate chips and almonds. The dough will be thick and heavy.
With slightly wet hands, form 3 logs (2 on one sheet and one on the other).
Bake for 30 minutes, rotating each sheet after 15 minutes. Remove from the oven and allow to rest for 15 minutes.
Slice with a serrated knife into ½ inch slices and place back onto fresh parchment paper.
Bake for another 10 minutes. Allow to cool to room temperature before enjoying.
Science Fact of the Week:
People might be surprised to discover that these biscotti contain corn meal. Cornmeal is corn that has been dried and ground to be coarse. It adds a crumby-like texture to these biscotti, making them even more delicious!