Fig & Pistachio Cornmeal Biscotti

Makes about 24 cookies 

1 ½ cups all-purpose flour

2/3 cup granulated sugar

¼ cup finely ground yellow cornmeal

1 ½ tsp baking powder

½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

3 tbsp unsalted butter, melted

2 tsp finely grated lemon zest (zest of about 1 lemon)

2 large eggs

1 tsp pure vanilla extract

4 oz coarsely chopped dried figs (about ¾ cup)

2.5 oz shelled roasted pistachios (about 2/3 cup)

1 large egg, well beaten, for brushing

1 oz pure white chocolate, finely chopped, for drizzling

Preheat your oven to 350°F.  

Line a large baking sheet with parchment paper and set aside. 

In a large bowl, whisk together flour, sugar, cornmeal, baking powder, cardamom and salt. Stir in almonds; set aside. 

In a small saucepan, melt butter with lemon zest to infuse it with the lemon flavour and set aside to cool slightly.  

In a medium bowl, whisk eggs with lemon juice and vanilla extract to blend evenly. Whisk in melted butter mixture. Make a well in the center of the dry ingredients and add egg mixture. Stir with a wooden spoon until a stiff, slightly sticky dough forms. You may need to mix it with your hands a bit to bring it together, but don’t knead it. Fold in pistachios and fits.  

Transfer dough to a lightly floured work surface, divide it in half and roll each half into a 10-inch long log. Transfer logs to prepared baking sheet and flatten with your hands so they are about 2 ½ inches wide. Brush tops and sides with beaten egg and bake until golden brown and slightly cracked at the surface, about 25 minutes.  

Transfer baking sheet to a wire rack and let biscotti logs cool on pan for 10 minutes. Reduce oven temperature to 300°F.  

Transfer each log to a cutting board and use a serrated knife to slice it diagonally into ½ to ¾-inch-thick slices with a gentle sawing motion. Place cookies, sitting upright, back on the baking sheet and bake until dry and crisp, about 15 minutes.

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