I made a list of what I wanted to make with my beet puree, and biscotti was one of it. Our friends invited us for dinner that weekend, so I planned on bringing my biscotti with me. Searching for a recipe online, I found out that beet wasn't a common flavor people used for a biscotti, or for anything I might say. Not only the search engine showed me many kind of biscotti but beet one, it also suggested me to change the word "beet" to "best". Thank you very much!
Didn't want to take off biscotti of my list, I finally decided to alter my almond biscotti recipe. Using my limited knowledge about the science of baking, I substituted white eggs with the beet puree.
I think the biscotti was ok. I still need to work more on the recipe. Nonetheless, I had confident that my friends would love to try those. I knew they were kind of people who love to try new things and believe in homemade cooking, so I had no reason not to bring the biscotti. I was right
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.
Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the egg yolk and beet puree and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft, stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend.
Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1¿2 inches wide. The log will be more rectangular than domed, and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.
Bake for 15 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.
If you turned off the oven, bring it back up to 350 degrees F.
Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet — this time standing them up like a marching band — and slide the sheet back into the oven.
Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.