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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Adapted from Eating Well Magazine Ingredients:
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 |
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.
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