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Cornmeal (polenta) Biscotti

This is a rustic Italian cookie. It has a good crumb and is not as hard as other biscotti.

3/4 c sugar
1/4 c each butter (melted) and canola oil
2 T fennel or anise seed
1 T rum (or water)
1 t each vanilla and almond extract
3/4 c egg beaters
1 3/4 c flour
1 c yellow cornmeal
1 1/2 t baking powder
1/2 c coarsely chopped almonds (toasted)

  1. In a bowl mix the sugar, oil, butter, fennel, rum, extracts and egg beaters. Set aside.
  2. In another bowl mix the flour, cornmeal and powder.
  3. Add the wet mixture to the dry and mix thoroughly (until it all comes together). Mix in the almonds.
  4. Wrap the dough in plastic and refrigerate 2 hours or overnight.
  5. Heat oven to 375.
  6. Spray a 15 x 12 cookie sheet with cooking spray.
  7. Divide dough in half. Roll / form each half into a log 14 inches long. Place the logs on the baking sheet and press the logs down so they are flat (1/2 inch thick).
  8. Bake the logs for 20 minutes. Remove from oven and allow them to become cool enough to touch (10 minutes). Reduce oven temp to 350.
  9. With a serrated knife, slice the loaves into 1/2 inch slices (about 30 from each loaf).
  10. Lay the cookies down on the baking sheet (you will need two sheets here).
  11. Bake a total of 18 minutes, turning the cookies over half way through.

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