Are you using corn flour (fine grind) here or cornstarch? Cornflour, the same consistency as AP flour, would give a yellower hue. Thanx.

Question

Nancy · Answer

Mariam and whoever else wants this non-sweet biscotto. 1992 recipe by Marie Piraino. Also good for some healthy or limited diets. Have made it for often and gotten great results when serving with soup, wine and/or salad.
http://www.eatingwell.com/recipe/247493/double-corn-parmesan-biscotti/

Mariam · Answer

double corn biscotti and also the polenta cake.

food M. · Answer

Mariam, for which product would you like ingredients/recipes?

Mariam · Answer

Of course, it's so yummy. You have to try it.

Mariam · Answer

Please write the ingredients and the instructions.

food M. · Answer

Thank-you for the suggestions ladies, but I was looking for something out of the ordinary. This is a finer grind than the polenta used for traditional polenta cake, but perhaps the biscotti will work (w/o the kernels, they'd be too chunky). I've done a batch of tagliatelle, and maccheroni are next on the list. For Easter the kids are using my tiny rabbit cutters (used for cutting fondant when decorating cakes) to cut the pasta for the soup.

Nancy · Answer

Or double corn biscotti (cornmeal and kernels off the cob).

Stephanie B. · Answer

Thanks for clarifying!

Stephanie B. · Answer

Try a polenta cake!

Happygoin · Answer

That's really interesting!  I'll always happily be proved wrong :)Were you happy with the results?

food M. · Answer

Thank-you, everyone. One of our local mills sent me a package of their cornflour (the yellow one, finely ground, not the starch), and I was looking for new recipes to try. Stay healthy, and happy baking all!

Mariam · Answer

Hey, Happygoin.I used cornstarch in the recipe.It's the white, smooth powder.

Mariam · Answer

You are right.I used cornstarch, the smooth white powder.

Mariam · Answer

I used white cornstarch, the white, chalky powder.The crunchy texture came from the baking process and by chilling the dough and the biscuits before baking it.

Stephanie B. · Answer

I'd say it's cornstarch. A lot of other countries refer to cornstarch (US english) as cornflour. I think the cornflour would give the cookies crispy texture overall, rather than the grainy crunch of cornmeal. It does sound like a lot of cornstarch. If I was in your position I'd find another recipe, because Happygoin's answer isn't unreasonable either :/

Happygoin · Answer

In case the author of the recipe doesn’t see and reply, I’ll hazard a guess. I can’t imagine she used cornstarch. I’m guessing she used finely ground cornmeal. It’s not uncommon in baking recipes, and she mentions a crunchy texture, something you’d get if you used finely ground cornmeal.

Good luck!

Are you using corn flour (fine grind) here or cornstarch? Cornflour, the same consistency as AP flour, would give a yellower hue. Thanx.

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