Corn biscotti with walnuts
8 servings
60 minutes
Corn biscotti with walnuts is a unique blend of crunchy Italian cookies with Russian notes. Their base is polenta, giving a tender texture and slight graininess, while walnuts add a rich nutty flavor. Lemon zest brings freshness, balancing the sweetness of the dough. Historically, biscotti is an Italian pastry baked twice for a crispy structure. However, this recipe uses corn flour, making them special. These cookies are perfect with a cup of strong black coffee or fragrant tea.
1
In a deep bowl, mix 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 nuts, and knead a sticky dough. Divide the dough into two parts, roll each into a ball, and then each ball into a sausage 33 cm long on a floured surface. Transfer the dough sausages to a baking sheet lined with parchment paper, leaving ample space between them. Place the baking sheet in an oven preheated to 175 degrees for 20 minutes, then remove and let cool for 10 minutes.
- Polenta (cornmeal): 70 g
- Wheat flour: 210 g
- Salt: 0.3 teaspoon
- Sugar: 200 g
- Baking powder: 1 teaspoon
- Chicken egg: 2 pieces
- Butter: 55 g
- Lemon: 1 piece
- Walnuts: 100 g
2
Cut the cookies into relatively thin (1 cm) sticks, turn the biscotti on one side and send to the oven for another 20 minutes (reduce the temperature to 120 degrees at this stage).
3
Remove the cookies, flip them over, and return to the oven for another 10-20 minutes. Take them out, let them cool completely, and treat your family or enjoy them yourself.
