Breakfast Biscotti Recipe

Name: Breakfast Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. flour; 1 1/2 c. corn meal; 3/4 c. brown sugar; 1 1/2 Tbsp. grated lemon zest; 2 tsp. baking powder; 1/2 tsp. salt; 2 eggs, beaten; 1 tsp. vanilla; 1/4 lb. hazelnuts; 1/2 c. golden raisins

Servings: persons

1
Heat oven to 325u00b0.
2
Lightly oil and flour large baking sheet. Whisk together flour, corn meal, sugar, lemon zest, baking powder and salt.
3
In another bowl, whisk together 1/2 cup water, eggs and vanilla; stir into dry mixture and stir in nuts and raisins. Divide dough into 3 equal parts.
4
On heavily floured surface, shape each portion into log about 13-inches long by 2-inches wide.
5
Place on baking sheet 2 inches apart.
6
Cool for 30 minutes.
7
Slice on diagonal into 1/2-inch slices.
8
Place on baking sheet and bake 15 minutes until very dry.
9
Cool completely.
10
Store in airtight container.

655

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. flour, 1 1/2 c. corn meal, 3/4 c. brown sugar, 1 1/2 Tbsp. grated lemon zest, and more.

Yes, Breakfast Biscotti falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Biscotti

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