Ingredients for Polenta Biscotti
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Lemon Zest
- Lemon Juice
- 3 cups all-purpose flour
- Cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- Pecans
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How to Make Polenta Biscotti
- Preheat oven to 325°F (160°C). Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Add 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract, the zest and juice of 1 large lemon. Set aside.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 cup polenta, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in ½ cup chopped nuts (almonds, walnuts, or pecans).
- Shape the dough into two logs, approximately 2 inches wide by 14 inches long. Place the logs on a greased baking sheet.
- Bake for 25-30 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool for 10-15 minutes.
- Using a sharp knife, cut the logs into ½-inch thick slices.
- Arrange the biscotti slices, cut-side down, back on the baking sheet.
- Bake for 20 minutes, then flip and bake for another 15-20 minutes, or until golden brown and completely dry.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
23g
Fat
9g
Carbs
4g
