Corn Biscotti with Walnuts
Baking and Desserts • Russian
Description
Yield: approximately 50 cookies.
Ingredients
- Wheat Flour 5 oz
- Sugar 5 oz
- Polenta 0 oz
- Baking Powder 1 teaspoon
- Salt ¼ teaspoon
- Farm fresh eggs 2 pieces
- Butter 0 oz
- Walnuts 5 oz
- Lemon 1 piece
Step-by-Step Guide
Step 1
In a large bowl, mix the polenta, sifted flour, salt, sugar, and baking powder. Make a well in the center, pour in the eggs and melted butter, add the zest of 1 lemon and the walnuts, and knead into a sticky dough. Divide the dough into two parts, roll each into a ball, and then shape each ball into a log about 33 cm long on a floured surface. Transfer the logs to a baking sheet lined with parchment paper, leaving ample space between them. Place the baking sheet in an oven preheated to 345°F (350 degrees Fahrenheit) for 20 minutes, then remove and let cool for 10 minutes.
Step 2
Slice the cookies into relatively thin (1 cm) sticks, turn the biscotti on one side, and return to the oven for another 20 minutes (reduce the temperature to 250°F or 250 degrees Fahrenheit at this stage).
Step 3
Remove the cookies, turn them onto the other side, and return to the oven for another 10-20 minutes. Remove, let cool completely, and serve to your family or enjoy yourself.
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