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Recipe Summary

Yield: Makes about 7 dozen

Ingredients

Ingredient Checklist

1 1/2 cups all-purpose flour

1 1/2 cups yellow cornmeal

3/4 cup light-brown sugar

1 1/2 tablespoons finely grated lemon zest

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1/4 pound whole shelled hazelnuts (about 3/4 cup)

1/2 cup golden raisins

Gallery

Recipe Summary

Yield: Makes about 7 dozen

Recipe Summary

Yield: Makes about 7 dozen

Recipe Summary

Yield: Makes about 7 dozen

Yield: Makes about 7 dozen

Makes about 7 dozen

Ingredients

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 3/4 cup light-brown sugar
  • 1 1/2 tablespoons finely grated lemon zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 pound whole shelled hazelnuts (about 3/4 cup)
  • 1/2 cup golden raisins

Directions

Heat oven to 325 degrees. Lightly oil and flour a large baking sheet or line it with parchment paper.

In a mixing bowl, whisk together flour, cornmeal, sugar, lemon zest, baking powder, and salt until well blended.

In a small bowl, whisk together 1/2 cup water, the eggs, and the vanilla and stir into the flour mixture; the dough will be sticky. Stir in hazelnuts and raisins.

Divide the dough into 3 equal portions. On a heavily floured work surface, shape each portion into a log about 13 inches long by 2 inches wide. Place the logs 2 inches apart on the prepared baking sheet. Bake until logs are firm and golden brown on the bottom, about 45 minutes. Remove logs from the baking sheet and cool on a wire rack for at least 30 minutes.

With a clean serrated knife, cut each log into 1/2-inch-thick diagonal slices. Place the slices in a single layer on a clean baking sheet (you’ll probably need to use 2 baking sheets). Bake until tops of biscotti are golden brown, about 15 minutes. Turn biscotti over and bake until golden brown and very dry, about 15 minutes more. Cool the biscotti completely on a wire rack before serving. Store in an airtight container.

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All Reviews for Breakfast Biscotti

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Reviews:

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All Reviews for Breakfast Biscotti

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest