Polenta Biscotti
Bring a rustic twist to your tea-time treats with these irresistibly crisp and golden Polenta Biscotti. Made with a delightful blend of all-purpose flour and coarse polenta, these biscotti boast a slightly crunchy texture that sets them apart from the classic version. Infused with aromatic orange zest, a hint of vanilla, and studded with toasted almonds, each bite delivers a burst of zesty flavor and nutty goodness. Perfectly twice-baked for a satisfying crunch, these Italian-inspired cookies are as divine dipped in coffee as they are nibbled on their own. Quick to prepare and yielding 24 pieces, this recipe is ideal for sharing or stocking up your cookie jar with something truly unique. Whether you're serving them as a sweet finish to a meal or alongside your favorite beverage, these Polenta Biscotti are guaranteed to impress.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams polenta (coarse cornmeal)
- 1 teaspoon baking powder
- 150 grams granulated sugar
- 100 grams unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 100 grams almonds, chopped and toasted
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, polenta, and baking powder.
In another bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and orange zest.
Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the chopped, toasted almonds.
Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each portion into a log approximately 30 cm (12 inches) long and 5 cm (2 inches) wide. Place the logs on the prepared baking sheet, spacing them apart.
Bake in the preheated oven for 25–30 minutes, or until the logs are golden and firm to the touch.
Remove the logs from the oven and let them cool on the baking sheet for 10 minutes. Reduce the oven temperature to 150°C (300°F).
Transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 1.5 cm (1/2 inch) thick biscotti.
Arrange the biscotti cut-side down on the baking sheet and return them to the oven. Bake for an additional 15–20 minutes, flipping them halfway through, until they are crisp and golden.
Let the biscotti cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
3166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 409.0 g | 149% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 156.1 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 392 mg | 30% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1206 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
