Lemon Polenta Biscotti
These Lemon Polenta Biscotti offer a delightful twist on traditional biscotti, featuring a crunchy texture and zesty lemon flavor. Originally sourced from a charming recipe passed at a PTA meeting, these biscotti are bound to become a favorite in your household. Their crunchy and slightly chewy texture makes them perfect for enjoying with a hot cup of tea or coffee. The blend of lemon zest, juice, and pecans adds a fresh yet nutty dimension that sets them apart from standard biscotti recipes.
36
Servings
N/A
Calories
11
Ingredients
Ingredients
butter
1/2 cup (soft)
sugar
1 cup
eggs
2
vanilla extract
1 teaspoon
lemon zest
2 teaspoons (grated)
lemon juice
2 tablespoons
all-purpose flour
2 1/2 cups
yellow cornmeal
1/2 cup
baking powder
1 1/2 teaspoons
salt
1/2 teaspoon
pecans
1 cup (coarsely chopped)
Instructions
1
Preheat the oven to 325°F (165°C) and prepare a baking sheet by lightly greasing it or lining it with parchment paper.
2
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3
Add the eggs, one at a time, beating well after each addition.
4
Mix in the vanilla extract, grated lemon zest, and freshly squeezed lemon juice and set aside.
5
In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt to ensure they are evenly combined.
6
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
7
Fold in the coarsely chopped pecans, ensuring they are distributed evenly throughout the dough.
8
Divide the dough in half and shape each portion into a log approximately 2 inches wide by 14 inches long. Place the logs onto the prepared baking sheet, spacing them apart.
9
Bake the logs for about 25 minutes, or until the edges are golden brown.
10
Remove from the oven and allow to cool for 10-15 minutes.
11
Once cooled, use a serrated knife to slice the logs diagonally into ¾-inch slices.
12
Place the slices back on the baking sheet, cut side down, and bake for an additional 20 minutes until the bottoms are golden.
13
Flip the biscotti and bake for another 20 minutes, or until they are evenly golden and crisp.
14
Allow the biscotti to cool completely on a wire rack before serving or storing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Polenta Biscotti?
Lemon Polenta Biscotti are a crunchy Italian-style cookie featuring a zesty lemon flavor, a slightly chewy texture from cornmeal, and the crunch of pecans.
How many servings does this recipe yield?
This recipe makes approximately 36 servings.
What is the primary flavor profile of these biscotti?
The biscotti have a fresh lemon profile combined with a nutty dimension from chopped pecans.
At what temperature should the oven be set?
The oven should be preheated to 325°F (165°C).
How much butter is required for this recipe?
You will need 1/2 cup of softened butter.
What type of flour is used in Lemon Polenta Biscotti?
The recipe calls for 2 1/2 cups of all-purpose flour.
Is cornmeal a necessary ingredient?
Yes, 1/2 cup of yellow cornmeal is used to give the biscotti their signature polenta texture.
How much lemon zest should I add?
The recipe requires 2 teaspoons of grated lemon zest.
Does the recipe use fresh lemon juice?
Yes, it uses 2 tablespoons of freshly squeezed lemon juice.
What kind of nuts are included in the dough?
The recipe specifically uses 1 cup of pecans.
How should the pecans be prepared?
The pecans should be coarsely chopped before being folded into the dough.
How many eggs are needed?
The recipe requires 2 eggs, added one at a time.
What is the initial baking time for the dough logs?
The logs should be baked for about 25 minutes or until the edges are golden brown.
How large should I shape the dough logs?
Divide the dough in half and shape each into a log approximately 2 inches wide by 14 inches long.
How long should the logs cool before slicing?
Allow the logs to cool for 10 to 15 minutes after the first bake.
How thick should the biscotti slices be?
Use a serrated knife to cut the logs diagonally into 3/4-inch slices.
How long is the second bake after slicing?
Bake the slices cut-side down for 20 minutes, then flip and bake for another 20 minutes.
Why do you bake biscotti twice?
The second baking process ensures the biscotti are evenly golden and achieve their characteristic crisp and crunchy texture.
What kind of knife is best for cutting biscotti?
A serrated knife is recommended for slicing the logs without crumbling the dough.
What should I do if I don't have parchment paper?
You can lightly grease the baking sheet as an alternative to using parchment paper.
How do I know when the logs are finished their first bake?
The logs are ready when the edges turn a golden brown color.
Should I flip the biscotti during the second bake?
Yes, you should flip the biscotti halfway through the second baking phase to ensure even browning on both sides.
Where should the biscotti cool?
The biscotti should cool completely on a wire rack before they are served or stored.
What are the best beverages to pair with these biscotti?
They are perfect for dipping or enjoying alongside a hot cup of tea or coffee.
What is the texture of Lemon Polenta Biscotti?
They have a crunchy and slightly chewy texture thanks to the cornmeal and pecans.
How much vanilla extract is in the recipe?
The recipe uses 1 teaspoon of vanilla extract.
How much baking powder is required?
You will need 1 1/2 teaspoons of baking powder.
What is the origin of this recipe?
This recipe was originally sourced from a PTA meeting.
How much sugar is used in the dough?
The recipe calls for 1 cup of sugar.
Is salt included in the dry ingredients?
Yes, 1/2 teaspoon of salt is whisked in with the flour and cornmeal.