Tuesdays with Dorie BWJ: Cornmeal-Currant BiscottiJanuary 5, 2016 at 12:01 am | Posted in BWJ, cookies & bars, groups, sweet things, tuesdays with dorie | 4 Comments
Tags: baking, cookies
Seems it’s been over a year since we’ve made a cookie from BWJ, but now here comes Nick Malgieri’s Cornmeal-Currant Biscotti. These are his take on a classic Venetian cookie called zaletti. They’re rustic, not too sweet, a little lemony and are a nice nibble with coffee, tea or dessert wine. Making the dough was easy to do by hand, but I had to watch the video of the TV episode before I formed and cut them into their traditional diamond shapes. I tried to form them about the same thickness as Malgieri did, but maybe I should have gone a little thinner…I expected them to be crisp and sandy like shortbread, but instead they had a texture reminiscent of a scone, with a bit of grit from the cornmeal. That’s not a bad thing by any means (and three days on, they still seem to keep well), but it left me a bit curious about these cookies. After doing a little more research on zaletti, I saw that the dough is often rolled out thinner before being cut into the diamonds, or else it is simply done in slice-and-bake form. I normally think of something called biscotti as twice-baked, but zaletti just hit the oven once (the recipe does give a twice-baked alternative for those wishing to bake them that way). Forming them thinner would have made them more crisp with their single bake, I’m sure. They have great flavor, though, and we’re still very much enjoying them.
4 Comments »
That’s so random
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