Cocoa-Cornmeal Biscotti Recipe (2024)

3 2 13 eggs 2cups flour 2cups whole almonds1cup sugar1tsp vanilla1tsp baking soda1tsp salt1Tbs whole anise seed crushed in a mortermix all together form into 4 logs and bake @300 till slightly brownedcut on the bias return to a 200 oven till slightly more brownedthe resulting cookies will be almost ceramic in hardness and when kept in a closed container will last indefinitely

Is the cocoa dutched or un? She doesn't say, but with the addition of baking soda I'd guess undutched. And 3/4 cup sugar should be, with the addition of chocolate chips, more than enough.

Is there an editing error here? Shouldn't the bars be cut vertically - i.e., up and down? Cutting horizontally would produce layers of the biscotti dough.

As usual, Dorie’s instructions are impeccable. The biscotti are chocolaty and not too hard. Perfect treat!

Hi SugarFree. Last week I wrote to NYT Cooking to ask this very question. I heard back from Greg, a Customer Service Advocate. He wrote, "In this recipe I would suggest using regular cocoa powder. Typically our recipes will specify when Dutch processed cocoa powder is called for."I hope this is helpful.

I've made these twice now. They've turned out great both times. My recommendation is to allow the logs to rest longer than 20 minutes after the first bake. If they rest longer, it makes for easier cutting and fewer crumbles. I let them rest between 30 - 40 minutes.

All the other biscotti recipes I've made have lacked butter or oil. I think that's why this NYT recipe seemed more like crunchy oblong cookies to me, rather than biscotti. I thought they were alright, but I plan on sticking to Maida Heatter's recipes for biscotti.

Love these biscotti! I make them every year for Christmas and birthday gifts with coffee. Always a hit. The cornmeal adds a great texture.

I got the right size for the logs by marking the dimensions on the parchment paper with a pencil.

This was my first ever attempt at biscotti - It was a hit!

Dorie mentions in her new cookbook that contains this recipe that you can dip an end or side or drizzle flat biscottis with chocolate to make them a little fancier if you want.

I cut down the vanilla to 1/2 tsp and added 1 tsp of almond extract. Really complements the chocolate and almonds.

I've made these twice now. They've turned out great both times. My recommendation is to allow the logs to rest longer than 20 minutes after the first bake. If they rest longer, it makes for easier cutting and fewer crumbles. I let them rest between 30 - 40 minutes.

I regularly make these yummie biscotti. I swapped 1/2 cup chopped dried cherries for the nuts on this go-around. I also drizzled chocolate on the top because, well, why not more chocolate?

Making these delightful yummies for the fourth time. They’re real crowd pleasers.

Loved these!!!! They were not as hard as normal biscotti but my friends seemed pleased not to worry about their teeth. I had regular chocolate chips which I chopped smaller than the mini chips - I think that was a good touch rather than having noticeable chocolate bits.

Dorie's note says not to use polenta, which has a coarser grind than cornmeal. I used "instant" polenta, and it worked fine. Delicious recipe!

Excellent Recipe, made exactly as written. Next time, I may reduce the Sugar slightly and upgrade the Cocoa Quality I used, apart from that, I would stick to her Recipe.Yummy...and excellent texture!

These are so delicious I made a second batch immediately after the first was gone.

Wet hands make it easier to form the logs.

Is there an editing error here? Shouldn't the bars be cut vertically - i.e., up and down? Cutting horizontally would produce layers of the biscotti dough.

Is the cocoa dutched or un? She doesn't say, but with the addition of baking soda I'd guess undutched. And 3/4 cup sugar should be, with the addition of chocolate chips, more than enough.