Blue Corn Biscotti
Ingredients
- 1.5 cups All purpose flour ⓘ
- .5 cups Blue cornmeal ⓘ
- 1 cup Granulated sugar ⓘ
- 4 tablespoons Melted butter ⓘ
- 1 teaspoon Baking soda ⓘ
- .25 teaspoons Salt ⓘ
- 2 Eggs ⓘ
- 1 teaspoon Lemon extract (or vanilla, almond, etc) ⓘ
- 3 tablespoons Coconut oil (or canola, olive oil, etc) ⓘ
- .5 cups Dried currants ⓘ
- .5 cups Raw sunflower seeds ⓘ
Instructions
- In a large bowl, whisk together flour, cornmeal, sugar, baking soda and salt.
- In another bowl, whisk together eggs and extract.
- Make a well in your dry ingredients and add the eggs. Stir to combine.
- Add melted butter and oil as needed to form a ball of dough.
- Add in dried fruit and seeds, distributing thoroughly throughout your dough.
- Pre-heat oven to 350F and line a large baking sheet with parchment.
- Lightly flour a clean, dry surface and gently work your dough into a long rectangle, approx. 12 in x 2 in
- Transfer dough to baking sheet and bake about 20 min or so until just starting to brown around the edges and firm up on the top.
- Cool nearly completely, or until easy to handle without falling apart.
- Using a bread knife or other sharp knife, gently saw through the biscotti log starting at one of the short ends, making 1/2 in pieces.
- Place biscotti on parchment lined baking sheet and bake 10-15 min on each side or until firm and nicely browned.
- Enjoy with strong coffee, tea or maybe a glass of almond milk!
- Cookies will keep for two weeks in an airtight container.
Nutrition & Diet Analysis (per serving)
951
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).