Polenta & Olive Oil Biscotti 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
Mocha Biscotti: (for 2X) 2T maple extract, 2T espresso powder, 1 Cup cocoa nibs
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 the Polenta & Olive Oil Biscotti 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 the Polenta & Olive Oil Biscottito to a wire rack to cool completely