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Father Kino’s Southwest Biscotti

Makes 60 cookies

Prep Time: 20 min
Baking Time: 20 min + 25 min


  • 1-1/4  cups all-purpose flour
  • 3/4     cup yellow cornmeal
  • 3/4     cup sugar
  • 1        teaspoon baking powder
  • 1/2     teaspoon baking soda
  • 1/2     teaspoon ground cinnamon
  • 1/4     teaspoon ground nutmeg
  • 1/4     teaspoon salt
  • 2        large eggs, lightly beaten
  • 1/4     cup butter, melted
  • 1        Tablespoon grated orange peel
  • 1        Tablespoon + 1 teaspoon orange juice
  • 1/2     cup pine nuts, toasted


Preheat oven to 350° F. and grease baking sheet.

  1. Using a medium mixing bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In another bowl, add the eggs, butter, orange peel and orange juice.
  3. Add the egg mixture to the dry ingredients and stir until dough hold together and is somewhat sticky.
  4. With your hands, work the pine nuts into dough.
  5. I divide the dough into 4 equal parts.
  6. On a floured board, roll each dough into a rope about 10 inches long.
  7. Then place each roll on the baking sheet.
  8. Press down on the dough and make them about a 1-1/2 inches wide.
  9. You want to keep each rope about 2 inches apart.
  10. Place the cookie sheet into the oven for 20 minutes or until firm. Cool them for 1 minutes.
  11. With a serrated knife, make diagonal cuts about 1/2-inches thick.
  12. Lay the slices flat on the baking sheet.
  13. Reduce oven to 300° F and return cookie sheets to oven for an additional 20 to 25 minutes or until toasted.
  14. Let cool and store them in a airtight container.

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