
Author Notes:
sweet biscotti made with blue cornmeal, studded with dried currants and raw sunflower seeds
Makes: roughly 24 cookies
Ingredients
-
1.5
cups All purpose flour
-
.5
cups Blue cornmeal
-
1
cup Granulated sugar
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4
tablespoons Melted butter
-
1
teaspoon Baking soda
-
.25
teaspoons Salt
-
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)
-
.5
cups Dried currants
-
.5
cups Raw sunflower seeds
In This Recipe
Directions
- 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.
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