Polenta Biscotti

By mluoceanbeach

Ingredients

• Yield 24-36 biscotti
• Units US
• 2 cups all-purpose flour
• 1 cup sugar
• 1 ⁄2 cup dry polenta
• 1 teaspoon baking powder
• 1 ⁄4 teaspoon salt
• 3 large eggs
• 2 tablespoons olive oil
• 1 teaspoon vanilla extract

Details

Adapted from food.com

Preparation

Step 1

Directions
See How It's Made

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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