Corn Biscotti with Walnuts

Baking and Desserts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Yield: approximately 50 cookies.

Ingredients

Wheat Flour - 7.4 oz
Sugar - 7.1 oz
Polenta - 2.5 oz
Baking Powder - 1 teaspoon
Salt - ¼ teaspoon
Farm fresh eggs - 2 pieces
Butter - 1.9 oz
Walnuts - 3.5 oz
Lemon - 1 piece

Step by Step guide

Step 1

In a large bowl, mix the polenta, sifted flour, salt, sugar, and baking powder. Make a well in the center, pour in the eggs and melted butter, add the zest of 1 lemon and the walnuts, and knead into a sticky dough. Divide the dough into two parts, roll each into a ball, and then shape each ball into a log about 33 cm long on a floured surface. Transfer the logs to a baking sheet lined with parchment paper, leaving ample space between them. Place the baking sheet in an oven preheated to 347°F (350 degrees Fahrenheit) for 20 minutes, then remove and let cool for 10 minutes.

Step 2

Slice the cookies into relatively thin (1 cm) sticks, turn the biscotti on one side, and return to the oven for another 20 minutes (reduce the temperature to 248°F or 250 degrees Fahrenheit at this stage).

Step 3

Remove the cookies, turn them onto the other side, and return to the oven for another 10-20 minutes. Remove, let cool completely, and serve to your family or enjoy yourself.