Anise-Corn Biscotti

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I think I make too many biscotti. Must be my addiction to a hot cup of something. The writing life is a lonely one, and having a hot cup of coffee, tea, chocolate, even lemon-flavored water keeps my fingers nimble and my attention focused.

 

An unexpected mis-labeled bag of white flour turned out to be a new idea for biscotti. I usually make a traditional Greek biscotti, flavored with anise seed and Ouzo, and as I opened a new bag of flour yesterday, I noticed little brown flecks of outer bran? Whole-wheat flour was my guess, but really who knows. With only corn flour in my cupboards, I substituted my second cup of white flour for corn.

 

Now I know the Greeks discovered a lot of things, but corn isn’t one of them. Thankfully, the flavors didn’t clash and actually tasted rather nice together. The corn flour also lends a nice crunch and added layer of sweetness. It’s my version of the Old World meets New World sweet.

 

Anise-Corn Biscotti

Makes two small logs, and when cut, about 24 cookies.

 

1 cup white all-purpose flour

1 cup corn flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon whole anise seed, ground

1 stick (1/2 cup) unsalted butter, room temperature

3/4 cup sugar

1 extra-large egg

3 Tablespoons Ouzo or other anise-flavored liqueur

 

1. Whisk together flours, powder, salt, and anise in a bowl; set aside.

2. In another bowl, whisk together softened butter and sugar, either by hand or in a standing mixer, until light and fluffy. Add egg and Ouzo and mix well to incorporate. Add the flour mixture and mix  to combine. Cover the dough and chill for at least an hour.

3. Place oven rack in center of oven and pre-heat oven to 350°. Remove the dough and divide evenly in half. On a large sheet pan, form each portion of dough into a log, lengthwise on the pan, so that it is approximately 4-inches wide by 12-inches long.

4. Bake biscotti logs until they lightly brown on the edges and set to touch, about 15 minutes. Remove pan from the oven and allow the logs to rest for about 3 minutes. One at a time, remove a log and place on a cutting board. At a slight angle, slice log into 1-inch strips, and return biscotti to sheet pan. Repeat with second log and place pan back in the oven for another 7 minutes. Remove pan and cool cookies until room temperature. Store in an air-tight container for up to one week.

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