Polentabiscotti Recipes

POLENTA BISCOTTI

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.

POLENTA BISCOTTI

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.