Polenta Biscotti

Next time you’re making biscotti, toss a little polenta into the mix, and what you’ll get is a firm and crunchy texture that has a nice rustic flavor, and I have to say, they are ideal for dunking!

Now myself, I’m not really a dunker, I prefer to keep my coffee, free of any crumbs, and I don’t like it when my biscotti gets all mushy! I prefer it crunchy all the way!!

On the other hand, my hubby is a major dunker, and so is his brother, and let me tell you when those two get together and dunk a bunch of biscotti, lets just say, in the end, the inside of their coffee cups are not a pretty sight!

I got this recipe while searching the net, and although I loved the ingredients, I wasn’t crazy with the method of cooking it. They wanted you to cook the log and then refrigerate it for 12 hours!!
That wasn’t going to happen, and besides I never made biscotti where I had to wait for 12 hrs. in between!

So here’s my tweaked version!

INGREDIENTS:

4 Cups of Un-Bleached All purpose Flour
3/4 Cup Polenta
1 1/2 Cups Sugar
1 1/2 Teaspoon Baking Powder
2 Teaspoons Aniseed
3 Eggs
1/2 Cup of Sliced Almonds
10 Tablespoons of Melted Butter
2 Teaspoons of Sambuca or Amaretto Liquor

In a bowl combine the flour, polenta, baking powder, aniseed, and almonds, set aside.

In another bowl, beat sugar with melted butter till light fluffy, blend in eggs one at a time, then add your liquor.

Form a log, or two, that’s slightly flattened and place on a greased, or parchment lined baking sheet. Bake at 350F, for 20 to 30 min’s, depending on your oven. It should have a nice golden color. Cool completely.

When completely cooled, cut slices diagonal, about 1/2 inch thick, place back on the baking sheet cut side down for 6 to 10 min’s, then flip them over for another 5. Ovens do very, and so does a preference for crunchiness, so cook them according to your likeness. They do get cruncher as they cool down. Store in an airtight container.

I dipped some in melted chocolate, but most of them I left plain. I would definitely make these again!

Buon Appetito! and Have A Great Weekend!

I’ll be busy making homemade ravioli’s with the family, which I’ll be sure to post about!

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Comments

  1. I am not a big fan of biscotti but those look amazing! I bet they have a wonderful texture from the polenta.

  2. Oh my gosh! I was just talking to my kids tonight about biscotti! Small world! This polenta version is just lovely; I’d enjoy them plain or with chocolate. Have you ever heard of the soft version of biscotti? I think they are called biscotti sponge or something like that. I used to eat them when I was little. My favorite were the anise flavored ones. Another recipe lost with time!

  3. I must admit I’m a “crunchoholic” the crunchier the better! And… these seem to fit the bill !!

    Homemade RAV’S!! My DIL expressed wanting to learn how to make them… and we shall be making them soon ;-)
    xxx

  4. Those biscottis look excellent! Can’t wait to dunk some with my brother. Thank God for the PROUD ITALIAN COOK!

    UJ

  5. Wait for 12 hours!? They must be crazy!!! Love the chocolate on it!

  6. Marie,
    I love biscotti, you know I do!
    I am a dipper (go figure!).

    You turned me on to polenta, and now I can’t stop!

    I have a great recipe for a polenta cake.

    I am coming over for cappuccino and a dunk!

    Stace

  7. Hi Marie, Polenta, thanks for the tip I will try that, I dunk my Biscotti in my Pinot Grigio, Try it !!!! it is seriously good hehe. BTW everything I cooked for my kids from your blog was devoured, alas they are not coming back to the USA with me but my son IS coming for Christmas, it’s a start!!!, so I am banking on you for some holiday yummies, no pressure hehe, have a wonderful weekend hugs Kathy.
    ps, I posted the Christmas lights and decorations from London’s West End if you want to take a peek.

  8. Hi Marie, Polenta, thanks for the tip I will try that, I dunk my Biscotti in my Pinot Grigio, Try it !!!! it is seriously good hehe. BTW everything I cooked for my kids from your blog was devoured, alas they are not coming back to the USA with me but my son IS coming for Christmas, it’s a start!!!, so I am banking on you for some holiday yummies, no pressure hehe, have a wonderful weekend hugs Kathy.
    ps, I posted the Christmas lights and decorations from London’s West End if you want to take a peek.

  9. Another non-dunker here, these look so good, I would like mine plain please :)

  10. I’m with you Marie, no dunk. And my oh my do these look good. I think I prefer the plain ones, no chocolate either, I’m a purist with a cup of black coffee I think.

  11. I’m with your hubby. I’m a dunker all the way. Another great way to make biscotti!!!

  12. I’m not a dunker either. But, I love a good, crunchy, homemade biscotti. and yours do look terrific! I’ve tried them with corn meal too and I love that extra crumbliness. Fantastic job, Marie!

  13. 8 looks yummy!

  14. I like the sound of using polenta in biscotti. It looks great all dipped in chocolate like that!

  15. Did you know that traditionally, these are dunked in wine? Specifically wine made from concord grapes. Does that change your mind about dunking at all? :)

  16. Thanks for this great recipe Marie. It doesn’t look to difficult, so think I’ll try it.

  17. Marie, I love biscotti and polenta and can hardley wait to make this… it sounds so good my mouth is already watering… Thank you so much for this recipe… I love your blog and all you do for us…

    (((HUGS)))
    Donna

  18. I’m a semi-dunker myself :)
    They look wonderful, Marie! Refrigerate? Why? I’m with you..leave that out ;)

  19. Hi Marie,

    I’ve been making Biscotti and Polenta for years, but never combined the two, I’ll have to try this one. Just this week I made them both. I finally have a recipe for a nice light and airy Biscotti, which I’ve been trying for all these years. I’m always trying new ways to make Polenta and I’ve made your Polenta, Sausage & Beans dish several times now. We do enjoy it. :)
    Thanks again for sharing.

    Ciao
    ‘D’

  20. I probably dunked more often as a child with my tea biscuits and Peak Freans shortbread cookies.

  21. I love the idea of adding polenta to biscotti!! Can’t wait to see your ravioli post :)

  22. Would love some of these with my coffee in the morning, send some over:) Looking forward to the ravioli post:)

  23. I just love biscotti, Marie, and will try adding some polenta to my next recipe. Thanks for the tip!

  24. I love how you dipped your biscotti in chocolate, Marie! Thye look so good.

    I can’t wait to see your homemade ravioli! I made osso buco…my husband was in 7th heaven!

    Hugs, Pat

  25. Polenta — what a great idea! I love that these biscotti are great for dunkers and non-dunkers alike — something for everyone! I am on the edge of my seat waiting to read about your ravioli, Marie!

  26. They sounds and look delicious. Thanks for sharing.

  27. I am so happy to have found your site. I finally found Burrata today and needed a good way to serve it. And you had exactly what I needed. I would have messed up the whole thing if I did not read your site. So now I now what to serve it with, I can’t wait. The pasta with the herbs showing through is beautiful too. I am bookmarking your site for all things Italian. I am half Italian and love food! Thanks!

  28. I love these polenta biscotti!!! REally nice and yummy, I bought polenta recently! xxxGloria

  29. I have never used polenta this way.. what a fabulous idea. They must be wonderful dipped in your fav hot beverage! :)

  30. Wow, those sure do look good! I have been talking about making biscotti this Christmas. Here’s a question, can I use regular flour? I don’t have unbleached, also can I use anise extract instead of seed? That’s it, I won’t change anything else, I promise! lol

  31. funny, i’m a no butter in my biscotti kinda person. i use a batali recipe. tons of almonds and eggs but no other fat…

    i’m quite sure i would not throw your biscotti out of bed though… and i wish i had one now…

  32. Us Greeks make Paximadia similar to this (save for the chocolate) and I’ll have to try the corn meal addition…luv that gritty crunch!

  33. I love biscotti – yours looks amazing! Um, I am Italian too – by marriage! :D

  34. No one out dunks me. Keep up the good cooking, Proud Italian Cook.

    Love, UJ

  35. Thank you, thank you, a thousand times thank you. I lost my grandmothers recipe and have been searchng for ages for one similar to hers. Thank you for keeping the tradition alive. Your recipe is simply wonderful… just like I remember. Gratzi!

  36. Thank you so much for sharing this recipe. I had lost my grandmothers recipe and have search for a long time to find one similar. This one tastes just like I remember. Thank you for keeping the tradition alive. Gratzi!

  37. I added all the sugar to the flour etc ingredients , now instructions are to beat sugar with eggs. What sugar? No extra sugar in recipe

    • You are right Carole, that’s a typo, no extra sugar, I’ll fix it. It should be to cream the sugar with the eggs, don’t hate me!

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