Polenta Biscotti Recipes

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POLENTA BISCOTTI



Polenta Biscotti image

Make and share this Polenta Biscotti recipe from Food.com.

Provided by Clean Plate Club

Categories     Dessert

Time 1h30m

Yield 24-36 biscotti

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 99.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 26.4, Sodium 49.2, Carbohydrate 18.4, Fiber 0.5, Sugar 8.4, Protein 2.1

POLENTA BISCOTTI



Polenta Biscotti image

These are lemony and crunchy. I don't remember where I got the recipe from. It's scrawled on the back of an old electric bill envelope. I THINK it came from a mom at a PTA meeting many years ago... The size isn't hard and fast, but if you make the logs bigger your yield will be different.

Provided by Countrywife

Categories     Dessert

Time 1h30m

Yield 3 Dozen, 36 serving(s)

Number Of Ingredients 11

1/2 cup soft butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons grated lemon zest
2 tablespoons lemon juice
2 1/2 cups flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup coarsely chopped pecans

Steps:

  • Cream together butter and sugar.
  • Add eggs, one at a time.
  • Stir in vanilla, peel and juice and set aside.
  • Mix flour, polenta, baking powder and salt thoroughly.
  • Mix flour and egg mixtures and nuts.
  • Shape into two logs about 2 inches by 14 inches and put on greased baking sheet.
  • Bake at 325°F for 25 minutes or so till golden on edges.
  • Cool 10-15 minutes.
  • Cut into ¾-inch slices.
  • Put back onto baking sheet and bake about 20 minutes until golden on the bottom.
  • Turn over and bake another 20 minutes or so, until golden all over.

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POLENTA BISCOTTI RECIPE – SUNSET MAGAZINE
May 17, 2004 Notes: Serve these crunchy cookies with espresso, iced tea, or iced coffee as a snack, or with a sweet Muscat wine for a simple dessert. For miniature biscotti, divide the …
From sunset.com
4/5 (1)
Estimated Reading Time 2 mins
Servings 36
Calories 104 per serving
  • Spread pecans on a 10- by 15-inch baking sheet. Bake in a 325° oven until very slightly darker, about 10 minutes. Let cool; leave oven on.
  • Meanwhile, in a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, vanilla, lemon peel, and lemon juice and beat until combined.
  • Add flour, polenta, baking powder, and salt and beat until combined (dough will be sticky). Stir in pecans.
  • Divide dough in half and place portions several inches apart on a baking sheet lined with cooking parchment. Pat each into a log about 10 inches long, 2 inches wide, and 1 inch tall (moisten your hands with cold water if necessary to prevent sticking).


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