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Post by Allan on Aug 9, 2007 21:16:39 GMT -5
Lemon Polenta Biscotta with Apricots and Currents 1/2 cup butter 3/4 cup sugar 1/2 cup cornmeal 2 eggs, beaten 1/4 cup lemon juice 1 tbsp lemon peel, grated 1 tsp vanilla 2 1/4 cup allpurpose flour 1 1/2 tsps baking powder 1/4 tsp salt 1 cup currants 1 cup dried apricots, diced Preheat oven to 350 degrees. In a food processor or a large bowl beat butter and sugar until light. Beat in the cornmeal. Blend in eggs, lemon juice, lemon peel and vanilla. In a separate bowl, combine flour, baking powder and salt. Mix into butter mixture. Stir in currants and apricots. Refrigerate dough, covered for 1 hour. With floured hands, shape dough into logs about 3 inches wide and 12 inches long. Place each log on a parchment-lined baking sheet (stack together two sheets to avoid burning) and press down slightly. Bake for 25 - 35 minutes or until the logs have spread and puffed slightly. Remove cookies from oven and cool on the sheet for 15 minutes. Reduce the oven temperature to 325 degrees. Using a serrated knife, cut logs into slices 1/2 inch thick. Place on baking sheets, cut side down. Return to oven and bake for 10 minutes. Turn the cookies and bake for 5 to 10 minutes longer, or until dry and lightly colored. Cool on racks Makes 30 cookies.
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