Polenta Biscotti

READY IN: 1hr 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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