Spiced Cornmeal Biscotti Recipe

Name: Spiced Cornmeal Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup margarine; 3/4 cup flour, all-purpose; 1/4 cup cornmeal; 1/4 cup sugar; 1 each egg whites; 1/4 teaspoon lemon zest finely shredded; 1/4 teaspoon vanilla extract; ⅛ teaspoon salt; ⅛ teaspoon cinnamon ground; 2 tablespoons hazelnuts (filberts) finely chopped; 1 x raspberries optional

Servings: persons

1/4 cup margarine
3/4 cup flour, all-purpose
1/4 cup cornmeal
1/4 cup sugar
1 each egg whites
1/4 teaspoon lemon zest finely shredded
1/4 teaspoon vanilla extract
⅛ teaspoon salt
⅛ teaspoon cinnamon ground
2 tablespoons hazelnuts (filberts) finely chopped
1 x raspberries optional

1
In a large bowl beat the margarine with an electric mixer on medium to high speed for 30 seconds.
2
Add about half of the flour, cornmeal, sugar, egg white, lemon peel, vanilla, salt, and cinnamon.
3
Beat until thoroughly combined.
4
Beat or stir in remaining flour.
5
Stir in the hazelnuts.
6
Shape the dough into 24 fingers, about 2 1/2 inches long.
7
Place on an ungreased baking sheet.
8
Bake in a 375F (190C) oven about 10 minutes or until bottoms are golden.
9
Remove cookies from baking sheet; cool on a wire rack.
10
Serve with fresh raspberries, if desired.

180

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1/4 cup margarine, 3/4 cup flour, all-purpose, 1/4 cup cornmeal, 1/4 cup sugar, and more.

Yes, Spiced Cornmeal Biscotti falls under the General 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.

Spiced Cornmeal Biscotti

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