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Biscotti di Meliga

Print Recipe Pin Recipe
Course Dessert
Cuisine Italian

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Knife or bench scraper
  • Oven

Ingredients
  

  • 2 cups cornmeal preferably fine
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 3 large eggs
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract optional
  • Zest of 1 lemon optional
  • Pinch of salt

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
  • Mix the Dry Ingredients: In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Stir these ingredients together until well blended.
  • Cream the Butter and Sugar: In another bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
  • Add the Eggs and Extracts: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then mix in the vanilla and almond extracts, along with the lemon zest if using.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix until a dough forms. The dough will be sticky, so don’t worry!
  • Shape the Dough: Flour your hands and divide the dough in half. Shape each half into a log about 1 inch wide and place them on the prepared baking sheet, leaving some space in between for spreading.
  • Bake the Logs: Bake in the preheated oven for about 25 minutes or until golden brown. The logs will puff up and spread slightly.
  • Cool and Slice: Remove the baking sheet from the oven and let the logs cool for about 10 minutes. Once cooled, use a sharp knife to slice the logs diagonally into ½-inch thick pieces.
  • Second Bake: Place the sliced biscotti back on the baking sheet, cut side up. Bake for another 10-15 minutes until they are crisp and golden.
  • Cool Completely: Allow the biscotti to cool on a wire rack before serving. This will enhance their crunchiness.
  • Variations and Tips
  • Nutty Additions: Consider adding chopped nuts like almonds or hazelnuts for extra flavor and texture. Adjust the flour by ¼ cup to maintain the dough consistency.
  • Dried Fruits: Dried cranberries or raisins can be mixed in for a sweet twist. This addition works wonderfully with the lemon zest!
  • Dietary Substitutions: For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. Check the specific brand for best results.
  • Sweeteners: If you’re looking for a lower sugar option, try substituting half the sugar with a natural sweetener like honey or maple syrup, but keep in mind this will alter the texture.