Maismehl Biscotti mit Datteln und Mandeln
Diese geschmackvollen Biscotti sind mit Mandeln und Datteln besetzt – und sind frisch wie ein kühler Herbstmorgen.
Quelle: Martha Stewart Living, Oktober 2002
Ausbeute
Zutaten
Richtungen
Kochs Notizen
Biscotti kann bis zu zwei Wochen in einem luftdichten Behälter bei Raumtemperatur gelagert werden.
Marcos
27.04.2023 @ 15:39
These tasty biscotti are filled with almonds and dates – and are as fresh as a cool autumn morning. The recipe is from Martha Stewart Living, October 2002 and makes about 2 dozen. To make them, youll need all-purpose flour, yellow cornmeal, baking powder, salt, unsalted butter, sugar, eggs, pure orange extract, grated orange zest, chopped pitted dates, chopped almonds, and anise seeds. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Beat in the orange extract and zest. Add the flour mixture and beat on low speed until just combined. Fold in the dates, almonds, and anise. Transfer the dough to the prepared baking sheet and shape into a slightly flattened log, about 15 x 4 inches. Bake until firm and lightly browned, about 30 to 35 minutes. Let cool on a wire rack for 15 minutes. Transfer to a cutting board and slice crosswise into 1/2-inch thick slices with a serrated knife. Arrange the slices on a wire rack set over a rimmed baking sheet and bake, rotating the sheet halfway through, until the edges are just browned, about 15 to 18 minutes. Transfer to a wire rack to cool. Biscotti can be stored in an airtight container at room temperature for up to two weeks.