Sunday, March 20, 2011
for your coffee break: cinnamon biscotti
-1 3/4 cups all-purpose flour
-1/2 cup yellow cornmeal
-1 1/4 tsp. baking powder
-1/4 tsp. salt
OPTIONAL: 1 cup of finely chopped nuts (pecans, walnuts, or almonds)
-3 eggs, lightly beaten
-3/4 cup sugar
-1/2 cup vegetable or canola oil
-1/4 tsp. almond or vanilla extract
-1/2 tsp. cinnamon
-1/2 tsp. nutmeg
Preheat oven to 350 degrees.
Combine first five ingredients in a large bowl.
In a separate bowl, stir eggs and remaining ingredients.
Gradually add to flour mixture until dry ingredients are moist.
Divide dough in half. Shape each portion in a 12x2 inch log.
Place 3 inches apart on a greased baking sheet (or sheet lined with parchment paper).
Bake at 350 degrees for 25 minutes.
Cool for 10 minutes.
Cut logs diagonally into 3/4 inch slices.
Bake at 350 degrees for 7 minutes. Turn biscotti over and bake for 7 more minutes.
Cool. Yield: 2 dozen.
Dunk in coffee for a treat! If you want to get really snazzy, drizzle or dip in chocolate - cool then serve.