Polenta Biscotti (Adapted from Eating Well)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
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.
As always, your photo jumps out and says "bake me now".... Very difficult to resist. I have collected a variety of cornmeal biscotti, but I like the texture shown in your picture. How did they taste? My fear is that they will be too dry. With just 2T oil, are they toothbreakers or do they retain a bit of softness after the second bake (can they be eaten without dunking?)? Finally, are they strong enough to hold up to add-ins like dried fruit, or are they too crumbly? Thanks for the help - and the inspiration.
ReplyDeleteHi Michele - I think you may be missing the main posts that go along with the recipes! Check here...
ReplyDeleteSee here