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Francis Olive’s Polenta-Rosemary Biscotti
Recipe courtesy of Farm to Table Geek (adapted from David Lebovitz’s Cornmeal Biscotti recipe).
- 212g all purpose flour
- 105g Community Grains Floriani Red Flint Polenta
- 222g granulated sugar
- 1 tsp non-aluminum baking soda
- 1/4 tsp kosher salt
- 2 large eggs
- zest of one organic lemon
- 65g unsalted butter, melted, browned
- 1 tsp vanilla extract
- 116g toasted almonds, roughly chopped
- 1 tsp rosemary leaves chopped as fine as dust
- Preheat oven to 350ºF. Line a photogenic sheet pan with silpat or parchment paper.
- In your coffee grinder (one that you use only to mill seeds and spices), grind the polenta until very fine. In a large mixing bowl, whisk together the flour, polenta, sugar, salt, and baking powder until totally diffused.
- Whisk the eggs, vanilla, and rosemary in a little measuring cup, stir this into the dry ingredients. Pour in the browned butter and mix it all up until the dough is moist and crumbly. Add nuts and mix again.
- Squish it all together with your hands to make a cohesive mass.
- Divide the dough in half and shape into two logs on the awaiting silpat or parchmented baking sheet. Bake until golden around the edges. Approximately 35 minutes. Remove from the oven, cool on the pan for 20 minutes. Reduce the oven to 250ºF.
- After 20 minutes, using a sharp bread knife, saw the logs into pieces about the thickness of your thumb. Stand the pieces upright and bake for another 20 minutes until golden.
- Let the biscotti cool completely. Store in an airtight container for up to two weeks.