Best 2 Polenta Biscotti Recipes

Indulge in the delightful world of polenta biscotti, a unique and flavorful Italian cookie. These crispy twice-baked treats are crafted from a blend of polenta flour, wheat flour, sugar, butter, eggs, and a hint of anise or vanilla. Polenta, a coarse cornmeal, lends a distinctive texture and nutty flavor to the biscotti. Explore variations of this classic recipe, including a tempting chocolate-dipped version, a savory rendition with rosemary and Parmesan, and a gluten-free alternative made with almond flour. Each recipe offers a unique taste experience, from the sweet and nutty original to the decadent chocolatey delight and the savory, cheesy twist. Embark on a culinary journey and discover your favorite polenta biscotti variation.

Let's cook with our recipes!

POLENTA BISCOTTI

Polenta Biscotti image

Make and share this Polenta Biscotti recipe from Food.com.

Provided by Clean Plate Club

Categories Dessert

Time 1h30m

Yield 24-36 biscotti

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 cup sugar
1/2 cup dry polenta
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 tablespoons olive oil
1 teaspoon vanilla extract

Steps:

Preheat the oven to 325.
In a large bowl, whisk together flour, sugar, polenta, baking powder and salt.
In a medium bowl, whisk together eggs, oil and vanilla until well combined and frothy.
Pour the egg mixture into the flour mixture and stir with a wooden spoon until combined.
Turn dough out onto a lightly floured surface.
Divide in half and shape each half into a log 12"x 2" wide.
Carefully move logs onto a baking sheet lined with parchment or a silpat.
Bake 20 to 25 minutes until the tops are almost firm to the touch.
Remove and let cool on the pan for 15-20 minutes.
While waiting, reduce the oven temperature to 300.
Slice each log diagonally into about 1/2" slices using a serrated knife.
Stand the biscotti up about 1/2" apart on the same baking sheet.
Place back in the oven and bake until lightly colored and dry, another 20 to 25 minutes.
Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 99.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 26.4, Sodium 49.2, Carbohydrate 18.4, Fiber 0.5, Sugar 8.4, Protein 2.1

POLENTA BISCOTTI

Polenta Biscotti image

These are lemony and crunchy. I don't remember where I got the recipe from. It's scrawled on the back of an old electric bill envelope. I THINK it came from a mom at a PTA meeting many years ago... The size isn't hard and fast, but if you make the logs bigger your yield will be different.

Provided by Countrywife

Categories Dessert

Time 1h30m

Yield 3 Dozen, 36 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup soft butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons grated lemon zest
2 tablespoons lemon juice
2 1/2 cups flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup coarsely chopped pecans

Steps:

Cream together butter and sugar.
Add eggs, one at a time.
Stir in vanilla, peel and juice and set aside.
Mix flour, polenta, baking powder and salt thoroughly.
Mix flour and egg mixtures and nuts.
Shape into two logs about 2 inches by 14 inches and put on greased baking sheet.
Bake at 325°F for 25 minutes or so till golden on edges.
Cool 10-15 minutes.
Cut into ¾-inch slices.
Put back onto baking sheet and bake about 20 minutes until golden on the bottom.
Turn over and bake another 20 minutes or so, until golden all over.

Tips:

Use fresh ingredients: Fresh polenta, butter, and eggs will give your biscotti the best flavor and texture.
Don't overmix the dough: Overmixing will make the biscotti tough. Mix just until the ingredients are combined.
Chill the dough before baking: Chilling the dough will make it easier to handle and will help the biscotti hold their shape while baking.
Bake the biscotti until they are golden brown: The biscotti should be firm to the touch and have a slight crunch when you bite into them.
Slice the biscotti while they are still warm: This will help prevent them from crumbling.
Store the biscotti in an airtight container: The biscotti will keep for up to 2 weeks at room temperature.

Conclusion:

Polenta biscotti are a delicious and easy-to-make treat that are perfect for any occasion. They are a great way to use up leftover polenta, and they can be customized with your favorite flavors and toppings. Whether you enjoy them plain, dipped in coffee, or topped with your favorite spread, polenta biscotti are sure to be a hit.