WHITE CHOCOLATE, ROSEMARY AND CORNMEAL BISCOTTI
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 16 to 18 biscotti
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Whisk the flour, granulated sugar, cornmeal, rosemary, baking powder and salt together in a large bowl. Whisk together the melted coconut oil and eggs in a small bowl and add to the dry ingredients, stirring just until combined. It will look crumbly at first, then sticky. Stir in the white chocolate chips.
- Heavily dust your work surface with powdered sugar and turn out the dough. Knead until smooth, then shape into a 10-by-2-1/2-inch slightly flattened log and transfer to the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes. Set aside until cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 300 degrees F.
- When cool enough to handle, place the dough log on a work surface and cut crosswise with a serrated knife into 1/3- to 1/2-inch-thick pieces to form individual cookies. Put the cookies back on the same baking sheet lying flat. Bake until golden brown and firm, about 30 minutes, flipping halfway through. Let cool before serving. Store in an airtight container for up to 10 days.
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Suraj Madusanka
[email protected]These biscotti are simply delicious. They're crispy, chewy, and flavorful. I love the combination of white chocolate, rosemary, and cornmeal. They're perfect for any occasion.
ali sahmour
[email protected]I've never tried rosemary in a sweet dish before, but I was pleasantly surprised by how well it worked in these biscotti. The flavor was unique and sophisticated.
Ahmad Saif
[email protected]I made these biscotti with whole wheat flour and honey instead of sugar. They were still delicious, and I felt good about eating them because they were a bit healthier.
HAKEEM Rodnani
[email protected]I love that this recipe is so quick and easy. I was able to whip up a batch of these biscotti in no time. They're perfect for a last-minute dessert or snack.
Md.Khairul Islam
[email protected]I added some dried cranberries to the batter, and they turned out great! The cranberries added a tartness that complemented the sweetness of the white chocolate. I would definitely recommend trying this variation.
Marko Mull
[email protected]I was disappointed with these biscotti. The flavor was bland and the texture was dry. I followed the recipe exactly, so I'm not sure what went wrong.
saeed faraz
[email protected]This was my first time making biscotti, and I was surprised at how easy it was. The recipe was clear and concise, and the biscotti turned out beautifully. They were a hit with my family and friends.
Ubadire Chikwendu
[email protected]I made these biscotti gluten-free by using gluten-free flour. They turned out great! The texture was a little different than the traditional biscotti, but they were still delicious. I would definitely make these again.
Sheikh Abdur Rahman
[email protected]I love rosemary, so I was excited to try this recipe. I was not disappointed! The biscotti were flavorful and had a nice crunch. I also appreciated that the recipe was easy to follow.
MURSHAD LOG
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of rosemary, but I'm so glad I did! The rosemary flavor was subtle and complemented the white chocolate and cornmeal perfectly. These biscotti are now my new favorite treat.
MD.saybur Rahaman
[email protected]These biscotti turned out perfectly! The combination of white chocolate, rosemary, and cornmeal created a unique and delicious flavor. They were crispy on the outside and soft and chewy on the inside. I will definitely be making these again.