Polenta Dried Cranberry Biscotti Tarifi

Malzemeler

• 2 Cups All-purpose Flour, 1 Cups Sugar, 1/2 Cup Finely Ground Cornmeal, 1 Teaspoon Baking Powder, 1/2 Teaspoon Salt, 3 Large Eggs, 3 Tablespoons Light Olive Oil, 1 Teaspoon Almond Extract (Or Vanilla), 1 Cup Whole Blanched Almonds, 3/4 Cup Dried Cranberries

Hazırlanışı

1. Preheat the oven to 325 degrees F. Coat one large baking sheet with cooking spray or a silicon sheet. Whisk together the flour, cornmeal, sugar, baking powder, and salt in one bowl. In a separate bowl whisk together the eggs, oil, and vanilla until frothy. Add the egg mixture to the flour mixture with the almonds and cranberries and stir until just mixed. Turn the dough out onto a lightly floured surface and shape into one log about 14 inches long and 2 inches high. Place the log onto your prepared baking sheet. Bake the log until lightly browned and until the top just begins to feel firm when gently pressed with your finger, about 30 minutes. Remove from the oven and cool for 20 minutes. Reduce the oven heat to 300 degrees F. Place the baked log on a cutting board, and using a serrated knife, slice diagonally into 1/2 inch slices. Lay the biscotti flat on the baking sheet and bake for 10 minutes. Turn and bake an additional 5 to 10 minutes or just until they begin to brown on both sides. The biscotti will continue to crisp as they cool. Once cool, store up to 2 weeks in an airtight container.

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