Cocoa-Cornmeal Biscotti

One of the many perks of working in a library is being able to anticipate the pending arrival of new books (and placing holds on them), perusing the new titles that are lined up like soldiers on their respective book carts, and flipping through New York Times Magazine as soon as it’s delivered, to read Dorie Greenspan’s monthly column, On Desserts. When this recipe for cocoa-cornmeal biscotti appeared, I knew that I would be pulling out the mixer as soon as I got home from work.

Cocoa-Cornmeal Biscotti

These slender, dark, and intensely flavored chocolate biscotti are extra crunchy from the addition of just a quarter cup of cornmeal. According to dietitian Jodi Greebel, “Eating crunchy things reduces stress because it releases tension from your jaw, face, and neck simply by the act of chewing. Being able to release some of that tension is very beneficial.” Snacking on these cocoa-cornmeal biscotti is positively therapeutic and who couldn’t use a little stress relief right now (have you seen the price of gas?!). Biscotti have an excellent shelf life and can be stored in an airtight container in the pantry indefinitely, or rather, until wily cookie detectives find your hiding spot. Alas, after five years, Dorie Greenspan is taking her leave from New York Times Magazine  in order to concentrate on her newsletter, xoxo Dorie. But the good news is, Dorie’s recipes will now be delivered straight to my inbox every week. Happy munching.

Assemble your ingredients. Place the oven rack in the middle position and preheat it to 350 F. Line a baking sheet with parchment paper. Combine the flour, cocoa, salt, baking powder and soda together in a medium bowl. Add the cornmeal. Set this mixture aside.  

Using a stand mixer with a paddle attachment, beat the butter or margarine with the sugar, on medium speed, until smooth (about 3 minutes). Add the eggs one at a time, beating for 1 minute after each egg is added. Add the vanilla extract. Turn off the mixer. Add the flour-cornmeal mixture all at once. Pulse the mixture (turn the stand mixer off and on) a few times until the dry ingredients begin to incorporate. Mix on low speed until a thick dough forms. Add the chocolate chips and almonds.

Divide the dough into 2 parts. Scrape each half onto one of the long edges of the prepared baking sheet. Wet your hands and shape the dough into a log about 12 inches in length and 2 inches in width. Sprinkle the top of the log with turbinado or coarse sugar if you like. (More crunch!). Bake for 25 minutes. Remove the baking pan to a rack and allow the biscotti loaf to cool until just slightly warm to the touch.

Reduce the oven temperature to 300 F. Supporting the bottom of a biscotti loaf with your hand, carefully move a log to a cutting board. Using a serrated knife, cut the log on a slight diagonal into 1/2-inch-thick slices. If you are able to, stand the slices of  biscotti on the baking sheet. If they don’t remain standing, that’s O.K. Place them cut side down on the baking sheet. Repeat with the second log. Bake the cut biscotti for another 15 minutes. Transfer the baking sheet to a cooling rack. Allow the biscotti to cool completely. They will harden and crisp us as they cool. Store in an airtight container at room temperature.

Print Recipe

Cocoa-Cornmeal Biscotti

Cookies, Cakes, Pies and Desserts

By Dorie Greenspan, New York Times Magazine – Serves: 24

Prep Time: 15 minutes – Cooking Time: 30 +15 minutes – Total Time: 60 minutes

Slender, dark, crunchy biscotti filled with intense chocolate flavor.

Ingredients

• 1 1/2 cups (204 grams) all-purpose flour
• 1/2 cup (42 grams) unsweetened cocoa powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup (42 grams) finely ground cornmeal
• 1/2 cup (113 grams) unsalted butter, at room temperature, or 1 stick margarine
• 1 cup (200 grams) sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (87 grams) mini semisweet chocolate chips
• 1/2 cup (50 grams) sliced almonds
• 3 tablespoons turbinado or sparkling sugar, for sprinkling on top of biscotti log before baking (optional)

Instructions

1

Place the oven rack in the middle position and preheat it to 350 F. Line a baking sheet with parchment paper.

2

Combine the flour, cocoa, salt, baking powder and soda together in a medium bowl. Add the cornmeal. Set this mixture aside.  

3

Using a stand mixer with a paddle attachment, beat the butter or margarine with the sugar, on medium speed, until smooth (about 3 minutes). Add the eggs one at a time, beating for 1 minute after each egg is added. Add the vanilla extract. Turn off the mixer. Add the flour-cornmeal mixture all at once. Pulse the mixture (turn the mixer off and on) a few times until the dry ingredients begin to incorporate. Mix on low speed just until a thick dough forms. Add the chocolate chips and almonds.

4

Divide the dough into 2 parts. Scrape each half onto one of the long edges of the prepared baking sheet. Wet your hands and shape the dough into a log about 12 inches in length and 2 inches in width. Sprinkle the top of each log with turbinado or coarse sugar, if you like. (More crunch!). Bake for 25 minutes. Remove the baking pan to a rack and allow the biscotti loaf to cool until just slightly warm to the touch.

5

Reduce the oven temperature to 300 F. Supporting the bottom of a biscotti loaf with your hand, carefully move a log to a cutting board. Using a serrated knife, cut the log on a slight diagonal into 1/2-inch-thick slices. If you are able to, stand the slices of  biscotti on the baking sheet. If they don't remain standing, that's O.K. Place them cut side down on the baking sheet. Repeat with the second log. Bake the cut biscotti for another 15 minutes. Transfer the baking sheet to a cooling rack. Allow the biscotti to cool completely. They will harden and crisp us as they cool. Store in an airtight container at room temperature.