The Flying Brownie by Shirley Fan

Author:Shirley Fan
Language: eng
Format: epub
Publisher: Harvard Common Press

1 cup all-purpose flour

½ cup fine- or medium-ground cornmeal

1 teaspoon baking soda

Pinch of salt

4 tablespoons (½ stick) unsalted butter, at room temperature

½ cup sugar

2 large eggs, at room temperature

⅔ cup dried blueberries

Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking liners; set aside.

In a medium-size bowl, combine the flour, cornmeal, baking soda, and salt.

In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Add the eggs and mix until combined, scraping down the sides of the bowl if necessary. Add the flour mixture and mix on low speed until blended. Fold in the blueberries. Place the dough on one of the prepared baking sheets. Using floured hands, pat the dough into a log, about 12 inches long and 1 inch tall. Bake until the edges of the dough look dry and light brown, 20 to 30 minutes. The dough will spread and double its original size.

Let the log cool on the baking sheet for 30 minutes. Turn down the heat of the oven to 250°F.

Using a serrated knife, slice the log into ½-inch-thick pieces. Place the biscotti on their cut sides on the baking sheets and return to the oven for another 40 to 60 minutes, or until the biscotti are dry. Turn the biscotti over and bake for another 5 minutes.

Transfer the biscotti to a rack and let them cool completely. Pack in zipper-top plastic bags, pressing out any air, or in airtight containers, separating the layers with waxed or parchment paper.

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