One of my favorite shows here in Vancouver is “The Shopping Bags” where they try out a hand full of recipes from a cookbook and then have a professional chef come critique them and the recipes. The two hosts, Anna and Kristina, are funny and fun to watch but also give you the impression that they are just like the rest of us in the kitchen, not professional chefs.
After watching one of their shows a few months ago, I rushed out and bought The Everyday Italian by Giada De Laurentiis and proceeded to spend the next weekend making loads of italian food, some turned out and others need a bit of refining on my part.
My husband seemed to really want biscotti this weekend and so for all things italian I looked to Giada. I am not sure about everyone else, but biscotti’s have always been this elusive recipes that both terrifies and excites me. Little did I know it was something I could have made years ago, it was just that easy.
My husband could see on my face just how excited I was when I had a tray full of biscotti that looked and tasted great. That is the real joy for me when I have a recipe turn out so much better than I expected.
Citrus Pistachio Biscotti
Adapted from The Everyday Italian by Giada De Laurentiis
2 cups all purpose flour
1/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
1 tablespoon grated orange zest and lemon zest
1/2 cup coarsely chopped shelled pistachios
1/2 cup coconut
Preheat the oven to 325 degrees.
Line a baking sheet in parchment paper or a silpat baking mat.
In a large bowl, whisk together the four, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs in an electric mixer until pale yellow and fluffy, about 3 minutes. Mix in the orange and lemon zest, then the flour mixture, and beat just until blended; the dough will be soft and sticky. Stir in the pistachios and coconut. Let stand for 5 minutes.
Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two equal mounds spaced evenly apart. Moisten your hands with water and shape the dough into two equal logs. Bake until the logs are lightly browned, about 35 minutes. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2 inch thick diagonal slices. Arrange the biscotti, cut side down, on the same baking sheet. Bake the cookies until they are pale golden about 25 minutes. Let cool before serving.