Polenta Biscotti

Bring a rustic twist to your tea-time treats with these irresistibly crisp and golden Polenta Biscotti. Made with a delightful blend of all-purpose flour and coarse polenta, these biscotti boast a slightly crunchy texture that sets them apart from the classic version. Infused with aromatic orange zest, a hint of vanilla, and studded with toasted almonds, each bite delivers a burst of zesty flavor and nutty goodness. Perfectly twice-baked for a satisfying crunch, these Italian-inspired cookies are as divine dipped in coffee as they are nibbled on their own. Quick to prepare and yielding 24 pieces, this recipe is ideal for sharing or stocking up your cookie jar with something truly unique. Whether you're serving them as a sweet finish to a meal or alongside your favorite beverage, these Polenta Biscotti are guaranteed to impress.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 24

Ingredients

• 200 grams all-purpose flour
• 100 grams polenta (coarse cornmeal)
• 1 teaspoon baking powder
• 150 grams granulated sugar
• 100 grams unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 100 grams almonds, chopped and toasted

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, polenta, and baking powder.

Step 3

In another bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy.

Step 4

Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and orange zest.

Step 5

Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the chopped, toasted almonds.

Step 6

Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each portion into a log approximately 30 cm (12 inches) long and 5 cm (2 inches) wide. Place the logs on the prepared baking sheet, spacing them apart.

Step 7

Bake in the preheated oven for 25–30 minutes, or until the logs are golden and firm to the touch.

Step 8

Remove the logs from the oven and let them cool on the baking sheet for 10 minutes. Reduce the oven temperature to 150°C (300°F).

Step 9

Transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 1.5 cm (1/2 inch) thick biscotti.

Step 10

Arrange the biscotti cut-side down on the baking sheet and return them to the oven. Bake for an additional 15–20 minutes, flipping them halfway through, until they are crisp and golden.

Step 11

Let the biscotti cool completely on a wire rack before serving or storing in an airtight container.

Nutrition Facts

Serving size	(773.8g)

Amount per serving	% Daily Value*
Calories	3165.5

Total Fat 147.9g	0%
Saturated Fat 58.9g	0%
Polyunsaturated Fat g
Cholesterol 590.3mg	0%
Sodium 609.6mg	0%
Total Carbohydrate 409.0g	0%
Dietary Fiber 21.6g	0%
Total Sugars 156.1g
Protein 63.7g	0%

Vitamin D 82IU	0%
Calcium 392.4mg	0%
Iron 17.0mg	0%
Potassium 1206.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 7.9%

Carbs: 50.8%