Polenta Biscotti Recipes

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POLENTA BISCOTTI



Polenta Biscotti image

These are lemony and crunchy. I don't remember where I got the recipe from. It's scrawled on the back of an old electric bill envelope. I THINK it came from a mom at a PTA meeting many years ago... The size isn't hard and fast, but if you make the logs bigger your yield will be different.

Provided by Countrywife

Categories     Dessert

Time 1h30m

Yield 3 Dozen, 36 serving(s)

Number Of Ingredients 11

1/2 cup soft butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons grated lemon zest
2 tablespoons lemon juice
2 1/2 cups flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup coarsely chopped pecans

Steps:

  • Cream together butter and sugar.
  • Add eggs, one at a time.
  • Stir in vanilla, peel and juice and set aside.
  • Mix flour, polenta, baking powder and salt thoroughly.
  • Mix flour and egg mixtures and nuts.
  • Shape into two logs about 2 inches by 14 inches and put on greased baking sheet.
  • Bake at 325°F for 25 minutes or so till golden on edges.
  • Cool 10-15 minutes.
  • Cut into ¾-inch slices.
  • Put back onto baking sheet and bake about 20 minutes until golden on the bottom.
  • Turn over and bake another 20 minutes or so, until golden all over.

POLENTA BISCOTTI



Polenta Biscotti image

Make and share this Polenta Biscotti recipe from Food.com.

Provided by Clean Plate Club

Categories     Dessert

Time 1h30m

Yield 24-36 biscotti

Number Of Ingredients 8

2 cups all-purpose flour
1 cup sugar
1/2 cup dry polenta
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 tablespoons olive oil
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325.
  • In a large bowl, whisk together flour, sugar, polenta, baking powder and salt.
  • In a medium bowl, whisk together eggs, oil and vanilla until well combined and frothy.
  • Pour the egg mixture into the flour mixture and stir with a wooden spoon until combined.
  • Turn dough out onto a lightly floured surface.
  • Divide in half and shape each half into a log 12"x 2" wide.
  • Carefully move logs onto a baking sheet lined with parchment or a silpat.
  • Bake 20 to 25 minutes until the tops are almost firm to the touch.
  • Remove and let cool on the pan for 15-20 minutes.
  • While waiting, reduce the oven temperature to 300.
  • Slice each log diagonally into about 1/2" slices using a serrated knife.
  • Stand the biscotti up about 1/2" apart on the same baking sheet.
  • Place back in the oven and bake until lightly colored and dry, another 20 to 25 minutes.
  • Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 99.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 26.4, Sodium 49.2, Carbohydrate 18.4, Fiber 0.5, Sugar 8.4, Protein 2.1

LEMON POLENTA BISCUITS



Lemon Polenta Biscuits image

These biscuits are both sweet and tart at the same time. They are one of the most requested recipes I make.

Provided by SummersMummy

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h50m

Yield 15

Number Of Ingredients 9

1 cup butter, at room temperature
1 ½ tablespoons butter, at room temperature
¾ cup confectioners' sugar
½ cup white sugar
2 tablespoons lemon zest, divided
1 teaspoon vanilla extract
½ cup polenta
3 cups all-purpose flour, sifted
2 tablespoons lemon juice

Steps:

  • Beat 1 cup plus 1 1/2 tablespoon butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice.
  • Turn dough out on a floured work surface; knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment paper; roll up into logs and wrap well.
  • Refrigerate dough logs until firm, about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
  • Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top.
  • Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 36.4 g, Cholesterol 36 mg, Fat 14.1 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 8.7 g, Sodium 144.9 mg, Sugar 13.3 g

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POLENTA BISCOTTI RECIPE | EATINGWELL
2016-06-03 Advertisement. Step 2. Whisk flour, sugar, cornmeal (or polenta), baking powder and salt in a large bowl. Whisk eggs, oil and vanilla in another bowl until frothy and well …
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4/5 (1)
Total Time 1 hr 25 mins
Category 100-calorie Christmas Cookies
Calories 48 per serving
  • Position racks in the upper and lower thirds of oven; preheat to 325F. Coat 2 large baking sheets with cooking spray.
  • Whisk flour, sugar, cornmeal (or polenta), baking powder and salt in a large bowl. Whisk eggs, oil and vanilla in another bowl until frothy and well combined. Add the egg mixture to the flour mixture and stir with a spoon until a soft dough forms.
  • Turn the dough out onto a well-floured work surface. Divide it in half and shape each half into a log 12 inches long by 2 inches wide. Brush off excess flour and place the logs on one baking sheet.
  • Bake the logs on the upper rack until almost firm when pressed on top, 20 to 25 minutes. Remove from the oven and let cool on the pan for 20 minutes; reduce the oven temperature to 300.


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