Cereal and Seed Cookie Recipes - Polenta Biscotti Recipe

Ingredients

• 1 1/2 cups/225 g all-purpose/plain flour

• 1 tsp baking soda

• 1/8 tsp salt

• 2 large eggs

• 1 cup/200 g granulated sugar

• 2 tbsp anisette

• 1/3 cup/50 g finely ground yellow cornmeal

• Grated zest of 1 lemon

• 1 tsp coriander seeds

• 1/4 cup/45 g almonds 

GLAZE:

• 1 egg yolk

• 2 tbsp milk

• 1 tbsp granulated sugar

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Method:

1. Preheat the oven to 300°F/150°C/gas 2. Line two cookie sheets with parchment paper.

2. Sift the flour, baking soda, and salt into a medium bowl. Beat the eggs and sugar in a large bowl with an electric mixer at high speed until thick and creamy.

3. Beat in the anisette, polenta flour, lemon zest, and coriander seed. Mix in the dry ingredients and nuts to form a sticky dough.

4. Form the dough into 3 flat logs, about 2 1/2 inches (6 cm) wide. Transfer the logs to the prepared cookie sheets.

5. Glaze: Mix the egg yolk and milk in a small bowl and brush it over the logs. Sprinkle them with sugar.

6. Bake for 25-30 minutes, or until firm to the touch. Transfer to a cutting board to cool for 10 minutes. Cut on the diagonal into 1/2-inch (1-cm) slices.

7. Arrange the slices cut-side up on three cookie sheets and bake for 7-10 minutes, or until golden and toasted.  Transfer to racks to cool.