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Author Notes: sweet biscotti made with blue cornmeal, studded with dried currants and raw sunflower seeds —Molly Damon
Makes roughly 24 cookies
- 1.5 cups All purpose flour
- .5 cups Blue cornmeal
- 1 cup Granulated sugar
- 4 tablespoons Melted butter
- 1 teaspoon Baking soda
- .25 teaspoons Salt
- 2 Eggs
- 1 teaspoon Lemon extract (or vanilla, almond, etc)
- 3 tablespoons Coconut oil (or canola, olive oil, etc)
- .5 cups Dried currants
- .5 cups Raw sunflower seeds
- In a large bowl, whisk together flour, cornmeal, sugar, baking soda and salt.
- In another bowl, whisk together eggs and extract.
- Make a well in your dry ingredients and add the eggs. Stir to combine.
- Add melted butter and oil as needed to form a ball of dough.
- Add in dried fruit and seeds, distributing thoroughly throughout your dough.
- Pre-heat oven to 350F and line a large baking sheet with parchment.
- Lightly flour a clean, dry surface and gently work your dough into a long rectangle, approx. 12 in x 2 in
- Transfer dough to baking sheet and bake about 20 min or so until just starting to brown around the edges and firm up on the top.
- Cool nearly completely, or until easy to handle without falling apart.
- Using a bread knife or other sharp knife, gently saw through the biscotti log starting at one of the short ends, making 1/2 in pieces.
- Place biscotti on parchment lined baking sheet and bake 10-15 min on each side or until firm and nicely browned.
- Enjoy with strong coffee, tea or maybe a glass of almond milk!
- Cookies will keep for two weeks in an airtight container.