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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The lemon–milk mixture—a potent version of sour milk—will curdle when ready for use in this dish. The mixture “tenderizesâ€� the flour and helps give these cookies a crumbly texture. They're a great make-ahead option for a summer gathering. Ingredients:
2 tablespoons fresh lemon juice |
2 tablespoons whole milk |
1 1/2 cups all-purpose flour (about 6 3/4 ounces) |
3/4 cup packed brown sugar |
1/2 cup dry-roasted pistachios, chopped |
1/3 cup stone-ground yellow cornmeal |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
2 tablespoons plus 1 teaspoon butter, divided |
2 teaspoons grated orange rind |
1 large egg |
cooking spray |
1 ounce bittersweet chocolate, coarsely chopped |
Directions:
1. Combine juice and milk; let stand for 10 minutes.
2. Preheat oven to 350°.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring well with a whisk. Melt 2 tablespoons butter. Combine 2 tablespoons melted butter, milk mixture, rind, and egg in a large bowl, stirring well with a whisk. Add flour mixture, stirring until well blended (dough will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into a 4 x 12–inch log on a baking sheet coated with cooking spray.
4. Bake at 350° for 20 minutes or until golden brown. Reduce oven temperature to 325°. Remove log from baking sheet; cool 10 minutes on a wire rack. Using a serrated knife, cut log diagonally into 24 (1/2-inch) slices. Place slices upright on baking sheet; bake at 325° for 20 minutes or until crisp. Remove from baking sheet; cool completely on wire rack.
5. Combine remaining 1 teaspoon butter and chocolate in a microwave-safe dish; microwave at HIGH 30 seconds or until chocolate melts, stirring once. Pour chocolate mixture into a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle chocolate mixture over cooled biscotti. Let stand 30 minutes.
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