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