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Cornmeal Biscotti
Source: The following recipe was submitted by Marilyn Helton, and is courtesy of AICR.

Crunchy twice-baked cornmeal cookies with bits of dried currant and lemon peel.

Prep Time: 25 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 36 servings
Amount Per Serving
Calories 92.0
Total Carbs 14.3 g
Dietary Fiber 0.6 g
Sugars 4.9 g
Total Fat 3.3 g
Saturated Fat 1.9 g
Unsaturated Fat 0.2 g
Potassium 34.5 mg
Protein 1.5 g
Sodium 24.8 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  Cornmeal, yellow, degerminated, enriched
1 1/2 cup  white all purpose flour
0 1/2 cup  sugar
1 tsp  low sodium baking powder
9 tbsp  salted butter
0 3/4 cup  dried currants
2 each  eggs
1 tsp  fresh lemon peel
1 tsp  vanilla extract
2 tbsp  cold water
  1. In a food processor, pulse together the flour and cornmeal to blend. Cut the butter into 9 pieces and add to the food processor. Pulse until the butter is blended into the dry ingredients. Transfer the mixture to a bowl and mix in the currants or blueberries.
  2. Beat the eggs, grated lemon peel (if using), vanilla, and two tablespoons water into the dry ingredients. Divide the dough into 3 parts.
  3. Place the pieces of dough on a non-stick baking sheet. Shape each piece into a long rounded-top, flattened log, 2-1/2-inches x 8-inches x 1-inch.
  4. Bake at 350 degrees F for about 20 minutes, until the dough is a light gold. Let cool 5 minutes. Cut each log diagonally into 3/4-inch slices. Place the slices, cut side down, on the baking sheet.
  5. Bake the biscotti 5 minutes. Turn them over and bake 5 minutes longer, until they are firm. Transfer the cookies to a rack and cool completely.

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