CORNMEAL COCONUT BISCOTTI
When I use a grainy flour like cornmeal I always include some fat in the biscotti, and this time I went with coconut oil, which contributes great flavor and a sweet perfume. Use fine or medium-grind cornmeal and make sure to use fine coconut flakes. I used organic sugar (not brown) for these; the sugar is off-white rather than white, and coarser than regular granulated sugar.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 3 dozen biscotti
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flours, cornmeal, coconut flakes, baking powder and salt in a bowl.
- In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the coconut oil and sugar at medium speed for 2 minutes. Scrape down the sides of the bowl and the beater. Add the eggs and vanilla and beat together for another minute. Scrape down the sides of the bowl and the beater. Turn off the mixer and add the flour mixture. Mix in at low speed until combined. The batter will be moist and sticky.
- Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 10 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
- Place in the oven and bake 40 to 45 minutes, until lightly browned, beginning to crack on the top, and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and cut 1/2 inch slices straight across the logs.
- Place the cookies on baking sheets and return, one sheet at a time, to the middle rack of the oven. Bake 15 minutes and flip the biscotti over. Bake another 10 minutes, or until lightly browned. Remove from the heat and allow to cool.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 27 milligrams, Sugar 4 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Flavor of The South
[email protected]Yum!
Gaming with Lalon Mia
[email protected]I'm not sure what I did wrong, but my biscotti turned out really dry. Maybe I overbaked them?
Julie Tonko
[email protected]These biscotti were a little too sweet for my taste, but they were still good.
Kara Johnson
[email protected]I would definitely make these biscotti again. They were a big hit with my family.
Mm Mmmm
[email protected]These biscotti were easy to make and turned out great! I loved the combination of cornmeal and coconut.
EXPALANTUS LISI
[email protected]I'm not a big fan of coconut, but these biscotti were surprisingly good. The cornmeal gave them a nice texture, and the coconut flavor was subtle.
Bokkor Shikder
[email protected]These biscotti were a little too dry for my taste, but the flavor was good.
D Lemmo
[email protected]I love these biscotti! They're so easy to make, and they're always a hit at parties.
Samia Hasan
[email protected]These biscotti were delicious! The cornmeal gave them a nice crunch, and the coconut added a lovely flavor. I will definitely be making these again.
Stevedoor Roblox
[email protected]I've made these biscotti several times now, and they're always a favorite. They're so easy to make, and they're always a hit with my friends and family.
abbas almaliki
[email protected]These biscotti were a hit! They were crispy on the outside and chewy on the inside, with a delicious coconut flavor. I added a little extra cinnamon and nutmeg, and they turned out perfect.