Breakfast Biscotti Martha Stewart Living Recipe

Name: Breakfast Biscotti Martha Stewart Living Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. All-purpose flour; 1 1/2 c. Yellow cornmeal; 3/4 c. Light-brown sugar; 1 1/2 Tbsp. Finely grated lemon zest; 2 tsp Baking pwdr; 1/2 tsp Salt; 2 lrg Large eggs, lightly beaten; 1 tsp Vanilla extract; 1/4 lb Whole shelled hazelnuts (about 3/4 C); 1/2 c. Golden brown raisins

Servings: persons

1
1.
2
Heat oven to 325'.
3
Lightly oil and flour a large baking sheet or possibly line it with parchment paper.
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2.
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In a mixing bowl, whisk together flour, cornmeal, sugar, lemon zest, baking pwdr, and salt till well blended.
6
3.
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In a small bowl, whisk together 1/2 C water, the Large eggs, and the vanilla and stir into the flour mix; the dough will be sticky.
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Stir in hazelnuts and raisins.
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4.
10
Divide the dough into 3 equal portions.
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On a heavily floured work surface, shape each portion into a log about 13 inches long by 2 inches wide.
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Place the logs 2 inches apart on the prepared baking sheet.
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Bake till logs are hard and golden on the bottom, about 45 min.
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Remove logs from the baking sheet and cold on a wire rack for at least 30 min.
15
5.
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With a clean serrated knife, cut each log into 1/2-inch-thick diagonal slices.
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Place the slices in a single layer on a clean baking sheet (you'll probably need to use 2 baking sheets).
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Bake till tops of biscotti are golden, about 15 min.
19
Turn biscotti over and bake till golden and very dry, about 15 min more.
20
Cold the biscotti completely on a wire rack before serving.
21
Store in an air- tight container.

653

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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. All-purpose flour, 1 1/2 c. Yellow cornmeal, 3/4 c. Light-brown sugar, 1 1/2 Tbsp. Finely grated lemon zest, and more.

Yes, Breakfast Biscotti Martha Stewart Living Recipe falls under the Soups & Stews 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.

That's it — enjoy your meal!