Rustic Olive Oil Biscotti

Polenta & Olive Oil Biscotti Ingredients:

For options:

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

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