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Recipe: All Corn Biscotti
Similar Categories: All, Corn, Biscotti
2 cups whole unblanched almonds
1 cup each: yellow cornmeal, cornstarch
1/2 teaspoon each: baking soda, ground cinnamon
1 egg
2/3 cup sugar
1/4 cup honey
2 tablespoons almond oil
1 teaspoon vanilla extract
Heat oven to 350 degrees. Butter a 13-by-9-inch pan; cover the bottom
with parchment or foil. Line two cookie sheets with parchment or foil.
Place 1 cup of the almonds in a food processor; pulse until finely
ground. Transfer to a bowl; add the remaining whole almonds,
cornmeal, cornstarch, baking soda and cinnamon. Stir well to mix.
Whisk the egg in a separate bowl; whisk in, one at a time, the sugar,
honey, almond oil and vanilla. Stir in the dry ingredients with a
rubber spatula until stiff dough forms.
Scrape the dough into the pan; press with the palm of your hand to
make an even layer covering the bottom of the pan, about 1/2-inch
thick. Bake until firm, about 30 minutes. Remove from oven, leaving
oven on. Cool biscotti in the pan 5 minutes; invert out onto a
cutting board and cool completely.
Set the oven racks in the upper and lower third positions. Cut
biscotti into three 13-by-3-inch strips; slice crosswise into
1/2-inch strips. Arrange the biscotti on the prepared cookie sheets;
bake 10 minutes. Cool completely. Store between sheets of parchment
or wax paper in a tin or plastic container with tight-fitting cover.
Yield: 60 cookies
Nutrition information per cookie: 55 calories, 35 percent of calories
from fat, 2 g fat, 0.2 g saturated fat, 3.5 mg cholesterol, 8 g
carbohydrates, 1 g protein, 5 mg sodium, 0.4 g fiber
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: All, Corn, Biscotti
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