CORNMEAL COCONUT BISCOTTI
When I use a grainy flour like cornmeal I always include some fat in the biscotti, and this time I went with coconut oil, which contributes great flavor and a sweet perfume. Use fine or medium-grind cornmeal and make sure to use fine coconut flakes. I used organic sugar (not brown) for these; the sugar is off-white rather than white, and coarser than regular granulated sugar.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 3 dozen biscotti
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flours, cornmeal, coconut flakes, baking powder and salt in a bowl.
- In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the coconut oil and sugar at medium speed for 2 minutes. Scrape down the sides of the bowl and the beater. Add the eggs and vanilla and beat together for another minute. Scrape down the sides of the bowl and the beater. Turn off the mixer and add the flour mixture. Mix in at low speed until combined. The batter will be moist and sticky.
- Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 10 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
- Place in the oven and bake 40 to 45 minutes, until lightly browned, beginning to crack on the top, and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and cut 1/2 inch slices straight across the logs.
- Place the cookies on baking sheets and return, one sheet at a time, to the middle rack of the oven. Bake 15 minutes and flip the biscotti over. Bake another 10 minutes, or until lightly browned. Remove from the heat and allow to cool.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 27 milligrams, Sugar 4 grams, TransFat 0 grams
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mayega Collins
[email protected]These biscotti are a delicious and easy-to-make treat that everyone will enjoy.
Nobab Riyad
[email protected]I would definitely recommend this recipe to anyone who loves coconut and cornmeal.
Jameel Rajpoot
[email protected]I'm so glad I found this recipe. These biscotti are a new favorite in my household.
Jasim Uddin
[email protected]These biscotti are a great make-ahead snack. I like to make a batch on the weekend and then enjoy them throughout the week.
Ralph C
[email protected]I love the unique flavor of these biscotti. The cornmeal and coconut are a perfect combination.
Fatima Dahiru
[email protected]These biscotti are so delicious! I can't get enough of them.
Mawais Awais
[email protected]I've made these biscotti several times now, and they're always a hit with my family and friends.
Sagar Magar
[email protected]These biscotti are the perfect addition to my morning coffee. They're sweet and flavorful, without being too heavy.
Amir Mustaq
[email protected]I was pleasantly surprised by how easy these biscotti were to make. I'm not a very experienced baker, but I was able to follow the recipe without any problems.
Heather Bell
[email protected]I love the simplicity of this recipe. With just a few ingredients, you can create a delicious and satisfying snack.
Lil Vee
[email protected]I followed the recipe exactly and the biscotti turned out perfectly. They were crispy on the outside and chewy on the inside, with a delicious coconut flavor.
Adeola Adebowale
[email protected]These cornmeal coconut biscotti are a delightful treat! The combination of cornmeal and coconut gives them a unique texture and flavor that is both satisfying and refreshing.