Polenta Biscotti
These are lemony and crunchy. I don't remember where I got the recipe from. It's scrawled on the back of an old electric bill envelope. I THINK it came from a mom at a PTA meeting many years ago... The size isn't hard and fast, but if you make the logs bigger your yield will be different.
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INGREDIENTS
Nutrition- 1⁄2cup soft butter
- 1cup sugar
- 2
- 1teaspoon vanilla
- 2teaspoons grated lemon zest
- 2tablespoons lemon juice
- 2 1⁄2cups flour
- 1⁄2cup cornmeal
- 1 1⁄2teaspoons baking powder
- 1⁄2teaspoon salt
- 1cup coarsely chopped pecans
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DIRECTIONS
- Cream together butter and sugar.
- Add eggs, one at a time.
- Stir in vanilla, peel and juice and set aside.
- Mix flour, polenta, baking powder and salt thoroughly.
- Mix flour and egg mixtures and nuts.
- Shape into two logs about 2 inches by 14 inches and put on greased baking sheet.
- Bake at 325°F for 25 minutes or so till golden on edges.
- Cool 10-15 minutes.
- Cut into ¾-inch slices.
- Put back onto baking sheet and bake about 20 minutes until golden on the bottom.
- Turn over and bake another 20 minutes or so, until golden all over.
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