Cornmeal Almond Biscotti
- Vegetarian
- Easy recipes
Ingredients
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) cornmeal
- 1 tsp (5 mL) anise seeds
- 1/2 tsp (2 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) granulated sugar
- 2 tbsp (30 mL) each olive oil and butter, softened
- 1 egg
- 1-1/2 tbsp (22 mL) anisette liqueur or water
- 1 tbsp (15 mL) grated orange rind
- 1/2 cup (125 mL) sliced almonds, toasted
Preparation
In bowl, whisk together flour, cornmeal, anise seeds, baking powder and salt; set aside.
In large bowl, beat sugar, oil and butter until creamy; beat in egg, liqueur and orange rind until well combined. Add flour mixture and almonds; stir until stiff dough forms.
Roll dough into log about 16 inches (40 cm) long and 2 inches (5 cm) wide. Transfer to parchment paper–lined rimless baking sheet; press to slightly flatten top. Refrigerate until firm, about 1 hour.
Bake in centre of 350F (180F) oven until firm and top is just turning golden, about 20 minutes. Let cool for 10 minutes.
Using serrated knife, trim off ends. Cut diagonally into twelve 3/4-inch (2 cm) thick slices. Place, cut side down, on baking sheet; bake until centre is firm and edges are dark golden, about 5 minutes. Turn and bake for 5 minutes longer. Let cool on pan on rack.
Makes 12 cookies.
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