Wednesday, September 26, 2012

FRUIT AND NUT BISCOTTI

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup yellow cornmeal
1/2 tsp baking powder
1/2 tsp salt
4 tbsp canola oil
1 cup granulated sugar
2 eggs
2 tsp vanilla
2 tsp orange zest
1 cup pistachios
1 cup dried apricots, sliced thin

Preheat oven to 350 degrees.
Line 2 baking sheets parchment paper; set aside.

Whisk the flours, cornmeal, baking powder, and salt together in a medium mixing bowl.

With an electric mixer, combine the canola oil, sugar, eggs, vanilla, and orange zest in large mixer bowl. Gradually add the flour mixture and mix until fully incorporated and very stiff. Fold in the pistachios and apricots.

Lightly flour hands and divide the dough into 6 equal portions. Roll each portion into a log about 6-inches long and 1 1/2-inches in diameter. Place the rolls crosswise (3 per) on the prepared baking sheets. Just slightly flatten the tops.

Bake for 30 to 40 minutes or until light golden brown with tops beginning to crack. Turn baking sheets after 15 minutes.

Remove pans from oven and allow to cool for 15 minutes.

Cut with a serrated knife into slices approximately 1/4-inch thick.

On the same baking sheets, arrange slices in a single layer and bake until lightly browned, approximately 10 minutes. Transfer to wire racks to cool completely.

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