What I like best about this
Biscotti Rustica is their sophisticated taste. They taste like a light, nutty,
crunchy fruitcake. The Turbinado sugar,
also known as “sugar in the raw,” has large crystals that adhere nicely to egg
wash on the tops of the biscotti.
The sugar adds a nice sweet crunch, in the same way that
large salt crystals enhance a fresh baked pretzel .
I like to cut these Biscotti on a very lond diagonal (see photo), into long
rusks, but if you prefer, cut the logs crosswise to make a larger amount of
Tips for making Biscotti
Biscotti Rustica Recipe
- 1/2 cup dried currants
- 1/2 cup golden raisins
- 2 Tbs. brandy
- Zest of 1 lemon about 1 Tbs.
- 1 Tbs. crystallized ginger, chopped
- 1 1/2 cups granulated sugar
- 3-1/2 cups unbleached all-purpose flour
- 1/4 cup yellow cornmeal
- 1 Tbs. baking powder
- 1/4 tsp. kosher salt
- 5 large eggs
- 1 tsp. pure vanilla extract
- 3/4 cup pine nuts, toasted until golden
For the glaze:
- 1 egg white, lightly beaten
- 2 Tbs. turbinado sugar (also sold as Sugar in the
Raw in supermarkets).
- In a small bowl, combine the currants, raisins,
brandy, lemon zest, and ginger and let stand for 20 min.
- Line a baking sheet with parchment paper, or spray
with cooking spray and set aside.
- Position oven racks in the middle and top of the
oven and heat the oven to 350°F.
- In a large bowl, combine the flour, granulated
sugar, cornmeal, baking powder, and salt.
- In a small bowl, whisk together the eggs, egg
yolks, and vanilla.
- Add the egg mixture to the dry ingredients and mix
until just combined and the dough looks crumbly. Take care not to over mix,
particularly if using an electric mixer
- Add the fruit mixture and the pine nuts, mixing
just until the dough comes together (bring the dough together with your hands
if it’s a bit stiff).
- Let the dough rest for 15 to 30 min. before
- Cut the dough in half. Using as little flour as
possible on the work surface, roll each half into a log that’s 16 inches long
and 2 inches wide, working out the air pockets as you go. (If you’re working ahead,
wrap the logs in plastic and refrigerate them overnight).
- Transfer the logs to the baking sheet, setting
them about 3 inches apart and patting the sides to smooth and straighten.
- Brush the tops and sides with the beaten egg white
and sprinkle with the turbinado sugar.
- Place pan into the oven and bake until golden
brown and firm in the center, 30 to 35 minutes, rotating the sheet to ensure
- Set the sheet on a rack until the logs are cool
enough to handle and so the dough won’t compress when you cut it, about 30 minutes.
Reduce the oven temperature to 300°F.
- With a serrated knife, cut the logs into
1/2-inch-thick slices, cutting on the diagonal so each slice is about 6 inches
- Lay the slices flat on the baking sheets and
return to oven, bake for 20-25 minutes, turning slices over half way through
the bake time. Bake until both sides are a rich golden brown.
- Set the baking sheets on racks, letting the
cookies cool and crisp completely on the sheets.
- Store Biscotti Rustica in air tight container to maintain freshness
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