Apricot & Pistachio Cornmeal Biscotti

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2. Step 2.

   In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup cornmeal, ½ teaspoon baking powder, and ½ teaspoon kosher salt; set aside.

3. Step 3.

   Using an electric mixer, beat 4 tablespoons canola oil, 1 cup sugar, 2 large eggs, 2 teaspoons pure vanilla extract, and 2 teaspoons orange zest in a large bowl on medium speed until combined, about 2 minutes.

4. Step 4.

   Gradually add the flour mixture to the wet ingredients, mixing until fully incorporated. The dough will be very stiff. Fold in 1 cup shelled pistachios and 1 cup thinly sliced dried apricots.

5. Step 5.

   Divide the dough into 6 equal portions. With floured hands, roll each portion into a 1½-inch by 6-inch log. Place the logs crosswise onto the prepared baking sheets and slightly flatten the tops.

6. Step 6.

   Bake, rotating the positions of the baking sheets halfway through, until light golden brown and beginning to crack on top, 30 to 40 minutes. Let cool on the baking sheets for 15 minutes.

7. Step 7.

   Using a serrated knife, cut the logs on a slight diagonal into ¼-inch-thick slices. Arrange the slices on the same baking sheets in a single layer and bake until lightly golden brown, 10 to 12 minutes more. Transfer to a cooling rack to cool completely.