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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 325. | 2. In a large bowl, whisk together flour, sugar, polenta, baking powder and salt. | 3. In a medium bowl, whisk together eggs, oil and vanilla until well combined and frothy. | 4. Pour the egg mixture into the flour mixture and stir with a wooden spoon until combined. | 5. Turn dough out onto a lightly floured surface. | 6. Divide in half and shape each half into a log 12"x 2" wide. | 7. Carefully move logs onto a baking sheet lined with parchment or a silpat. | 8. Bake 20 to 25 minutes until the tops are almost firm to the touch. | 9. Remove and let cool on the pan for 15-20 minutes. | 10. While waiting, reduce the oven temperature to 300. | 11. Slice each log diagonally into about 1/2" slices using a serrated knife. | 12. Stand the biscotti up about 1/2" apart on the same baking sheet. | 13. Place back in the oven and bake until lightly colored and dry, another 20 to 25 minutes. | 14. Transfer to a wire rack to cool completely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
polenta	1/2	cup		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.