Lemon Cornmeal Biscotti

By naqgal90

Per Serving: Calories 86; Fat 1.4g; Fiber 0 Sodium 78 mg

Ingredients

• 7.88 ounces of all-purpose flour (about 1-3/4 cups)
• 1 cup yellow cornmeal
• 1 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 3 large eggs
• 2 tablespoons butter, melted
• 2 teaspoons grated lemon rind

Preparation

Step 1

Preheat oven to 350.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl; stir with a whisk. Combine eggs, butter, and rind in a small bowl; stir with a whisk. Add egg mixture to flour mixture, stirring until blended. Turn dough out onto a lightly floured surface; knead lightly 8 times. Divide dough into 2 equal portions. Shape each portion of dough into a 10-inch log. Place logs 4 inches apart on a baking sheet lined with parchment paper.

Bake at 350 for 25 minutes or until golden Remove logs from pan; cool 15 minutes on a wire rack. Cut each log diagonally into 15 (1/2-inch-thick) slices. Place slices, cut sides down, on baking sheet.

Reduce oven temperature to 325.

Bake at 325 for 10 minutes; turn biscotti over and bake an additional 10 minutes. Remove biscotti from pan; cool on wire racks.