Polenta Biscotti Recipe
Polenta Biscotti
Flavors of Italy
Total time: less than 15 minutes

Preheat the oven to 140°C / 275°F
Prep. time: 20 minutes
Cooking time: 25-35 minutes
Cooling time: 12 hours

Difficulty: Easy
Chef's Note

There are various recipes for these biscotti. At La Socca Restaurant, Boris replaces part of the flour with dry polenta (cornmeal). The cookies are softer and dry out less quickly. According to his whim, he might add fennel seeds, whole almonds, orange peel, etc.

A question of texture
When you bake the biscotti the second time, if you prefer them somewhat softer, bake for 10 minutes. If you prefer them dry, turn and cook for another 5 to 10 minutes longer. 

The biscotti will keep for up to 2 weeks in an airtight container; they can also be frozen for up to 3 months.

Chocolate lover?
Dip one end of the biscotti in melted chocolate.

- 250 ml (1 cup) slivered Almonds
- 375 ml (1 1/2 cups) sugar
- 900 g (2 lb.) flour
- 185 ml (3/4 cup) Polenta
- 1 1/2 tsp. baking powder
- 2 tsp. aniseed
- 155 ml (10 tbsp.) melted unsalted butter
- 2 tsp. Sambuca
- 2 large or 3 medium eggs, beaten
  1. In a bowl, combine the first 6 ingredients. 
  2. Beat the butter and sugar until light and fluffy. Blend in the eggs one at a time. Mix in the Sambuca.
  3. Combine the dry ingredients with the wet ingredients. If the mixture seems too crumbly add a little milk.      
  4. Form into a long, slightly flattened sausage shape; place on a greased lightly-floured baking sheet.
  5. Bake for 25 to 35 minutes, or until lightly browned. Remove from the oven; cool and refrigerate for 12 hours.
  6. Cut the log into diagonal slices about 1.5 cm (1/2”) thick. Lay the slices on a cookie sheet. Bake for 10 minutes, turning halfway through. Transfer to racks; cool completely before storing in an airtight container.
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