Gritscotti

Gritscotti Recipe
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

 

Grits + biscotti=Gritscotti. After baking the logs, gently cut them with a serrated knife for even slices. If you break a few slices, bake them anyway and sprinkle the bits over yogurt at breakfast.

Yield:

Makes about 4 dozen
Total time: 3 Hours

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 3 Hours

Ingredients

3 cups all-purpose flour
1 1/2 cups instant grits
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/2 cups sugar
3/4 cup butter, softened
1 tablespoon loosely packed orange zest
4 large eggs
1 1/2 cups sweetened dried cranberries
Parchment paper

Preparation

1. Preheat oven to 325°. Stir together first 4 ingredients. Beat sugar, butter, and zest at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and cranberries, beating just until blended.

2. Divide dough into 3 equal portions; shape each into a 12 1/2- x 9-inch slightly flattened log, using lightly floured hands. Place about 2 inches apart on a parchment paper-lined baking sheet. Bake at 325° for 30 to 35 minutes or until light brown. Transfer to wire racks; cool 15 minutes. Reduce oven temperature to 300°.

3. Cut each log into 1/4- to 1/2-inch-thick slices using a serrated knife. Place on 3 parchment paper-lined baking sheets.

4. Bake at 300° for 30 to 35 minutes or until golden brown. Cool on baking sheets 10 minutes; transfer cookies, on parchment paper, to wire racks, and cool.

Ben Mims,

Southern Living

December 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note