Sunday, December 4, 2011

Italian Lemon Polenta Biscotti Cookies

Very crunchy lemony flavored biscotti one of our first cookies we bake every year a long time favorite.......


4 cups flour
3/4 cup polenta (corn meal)
1 1/2 cups Sugar
1 1/2 teaspoon baking powder
2 teaspoons pure vanilla
1/2 teaspoon lemon extract
3 eggs
1 cup toasted almonds coarsely chopped (optional)
1 stick plus 2 tablespoons melted butter
2  teaspoons grated lemon peel
1 beaten egg yolk mixed with 4 tablespoons water

In a bowl combine the flour, sugar, polenta, baking powder,lemon peel, and almonds if using and  set aside.
In another bowl, beat sugar with melted butter till light fluffy, blend in eggs one at a time, then add vanilla and lemon extract.
Form and shape into two logs, and place on parchment paper lined baking sheet. Bake for 5 minutes on 350 degree oven,  then take lightly brush with egg yolk. Continue to bake at 350 degree oven, for 20 to 30 minutes until brown.  Cool around 5 minutes.

Cut while slightly warm into diagonal slices, place back on the baking sheet cut side down and toast till brown on once side then flip them over to toast the other.  Store in an airtight container.
These do not freeze well as they will become soft.

These cookies are perfect with some cappuccino


I just love putting up my Christmas village bakery shop, playing music and baking cookies,
tis the season~ enjoy!

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