Cardamom and Cranberry Cornmeal Biscotti

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Cornmeal Cranberry Biscotti


SourceCarrie Putscher
Prep time1 hour
Cooking time50 minutes
Total time1 hour, 50 minutes


This recipe was entered in our We ♥ Local Cornmeal recipe contest by Carrie Putscher.  Carrie says,"This recipe focuses on local Vermont ingredients in the form of cornmeal, eggs, butter, maple sugar, and cranberries." Yum!


3/4 cup
flour, all-purpose
1/4 cup
1/2 cup
maple sugar (or cane sugar)
1/2 teaspoon
baking soda
1/8 teaspoon
3/4 teaspoon
cardamom, ground (or up to 1 tsp, to taste)
1/2 teaspoon
vanilla extract
2 tablespoons
butter, unsalted (melted and cooled slightly)
1/4 cup
cranberries, dried
1/4 cup
pecans (toasted (optional))


Preheat oven to 350 degrees F; line a baking sheet with parchment paper.

In a large bowl, whisk together the dry ingredients (flour, cornmeal, maple sugar, baking soda, salt, cardamom). In a small bowl, whisk together the egg, cooled butter, and vanilla extract. Add wet ingredients to dry ingredients and combine. Stir in cranberries and pecans (if using). The dough will be crumbly, but if it seems too crumbly to hold together, add in a few drops of water.

Knead the dough on a lightly floured surface until it comes together, and then shape into a 12-13 inch log on the parchment-lined baking sheet. Bake for 20 minutes, then cool on the sheet for another 20 minutes. Drop the oven temperature to 250 degrees F. Using a serrated bread knife, carefully slice the cooled log into 18-20 cookies, each about 1/3 or 1/2-inch thick. Lay the slices back on the sheet, bake for 20 minutes, then flip and bake for another 10-12 minutes, or until golden brown. Let cool completely and store in an airtight container.