Last Updated on April 15, 2022 by Karen
Crunchy twice-baked cookies made of cornmeal, dried cherries, and toasted almonds. Sweetened with honey, they are perfect with your morning coffee or afternoon tea!
I used to be one of those people who wake up every day with a cup or two of coffee, and then stave off afternoon fatigue with another one at 3pm. My dermatologist suggested that caffeine could be the culprit to blame for my skin rashes, so I’ve been cutting back drastically.
I love the flavors of coffee, and I’ve been learning to enjoy them in moderation, usually with a sweet treat to savor it ever so slowly. Enter Cornmeal Honey Biscotti. Lately, every cookie I’ve liked enough to want to replicate involves cornmeal or corn powder of some sort, so I decided to add it to the biscotti dough. The cornmeal gives them a nice, crunchy texture, while the dried cherries add a sweet, chewy bite. Plus, it’s lightly sweetened with just a hint of honey, which is exactly how I like it for dunking in my coffee.
Biscotti make the perfect snack or dessert to keep around for unexpected guests because they can last for weeks in an airtight container. At least they’re supposed to (these disappeared from the cookie jar in record time). That being said, I know there has to be more variations of cornmeal biscotti in my future, maybe with pistachios and candied orange next time.
By the way, the plate and cup here were made by James at a Japanese pottery (togei) class I convinced him to take with me awhile back. Little did he know that it would become my cookie and coffee set!
Cornmeal Honey Biscotti
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cups yellow cornmeal
- ½ tsp baking powder
- ¼ tsp salt
- 6 tbsps unsalted butter at room temperature
- 1/3 cup sugar
- 1/3 cup honey
- 2 large eggs at room temperature
- 1 cup whole almonds toasted
- 1 cup dried cherries
Instructions
- Preheat the oven to 325°F. Line two baking sheets with parchment paper and set aside.
- Whisk together flour, cornmeal, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed for about 2 minutes. Add honey and eggs, and mix well. Mix in the flour mixture until well incorporated. Add almonds and dried cherries, and mix until combined.
- Transfer dough to the prepared baking sheet. With moistened hands, shape it into a log about 14 inches long by 3 inches wide. Bake until lightly browned, firm to the touch, and slightly cracked on top, 30 to 35 minutes. Allow the log to cool on the baking sheet for 15 minutes.
- Reduce the oven temperature to 275°F. With a sharp, serrated knife, cut the cooled biscotti into ½-inch slices. Place the slices cut side down on the baking sheets in a single layer. Bake them for an additional 15 minutes, or until they are toasted and dry. Cool the biscotti completely on the baking sheets, then store them in an airtight container kept in a cool, dry place for up to 2 weeks.
I love dunking biscotti in my coffee and this cornmeal one is a must try. By the way that plate looks lovely!
He’s definitely a perfectionist when it comes to pottery making :)