Desserts, Recipes

Polenta & Olive Oil Biscotti

Polenta & 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