Polenta Biscotti

Clean Plate Club's Note:

Adapted from Eating Well Magazine

• Total Time: 1 hrs 30 mins
• Prep Time: 40 mins
• Cook Time: 50 mins

Ingredients:

Yield: 24 biscotti

• 2 cups all-purpose flour
• 1 cup sugar
• ½ cup dry polenta
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 large eggs
• 2 tablespoons olive oil
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 325.
2. In a large bowl, whisk together flour, sugar, polenta, baking powder and salt.
3. In a medium bowl, whisk together eggs, oil and vanilla until well combined and frothy.
4. Pour the egg mixture into the flour mixture and stir with a wooden spoon until combined.
5. Turn dough out onto a lightly floured surface.
6. Divide in half and shape each half into a log 12"x 2" wide.
7. Carefully move logs onto a baking sheet lined with parchment or a silpat.
8. Bake 20 to 25 minutes until the tops are almost firm to the touch.
9. Remove and let cool on the pan for 15-20 minutes.
10. While waiting, reduce the oven temperature to 300.
11. Slice each log diagonally into about 1/2" slices using a serrated knife.
12. Stand the biscotti up about 1/2" apart on the same baking sheet.
13. Place back in the oven and bake until lightly colored and dry, another 20 to 25 minutes.
14. Transfer to a wire rack to cool completely.

Reviews

[JiliBean]

What a treat! These are delicious! I got about 24 cookies. I also added 1 teaspoon almond extract. Quick and easy.

[GaylaJ]

This is different than most biscotti I make, but the simple flavor is nice for a change. I followed the ingredient list, using part superfine sugar (only because I ran out of granulated). When making biscotti, I always form the logs directly on parchment-lined pans, rather than forming and then having to transfer to the pan. In this case, I would have had to add a whole lot more flour to have been able to form movable logs, as the dough was quite slack. (I also made the logs shorter and wider, so my cookies were somewhat longer.) I used a coarse grind of polenta and have a feeling a finer grind was intended (and I think this could also have affected how much liquid was absorbed, making my dough wetter). I finally started keeping a light-flavored olive oil on hand for uses like this, but if you don't, you may want to sub vegetable or canola oil. In any case, my husband is really enjoying these, and that is what matters. :) (I keep a jar of biscotti beside our espresso machine, mainly for him, and store the extras in the freezer.). Thanks for posting the recipe!