White Chocolate, Rosemary and Cornmeal Biscotti

Name: White Chocolate, Rosemary and Cornmeal Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 1/3 cup bolted yellow cornmeal; 2 teaspoons finely chopped fresh rosemary; 1 teaspoon baking powder; 1/2 teaspoon fine salt; 3 tablespoons unrefined coconut oil, melted; 2 large eggs, at room temperature, whisked; 1/3 cup white chocolate chips; Powdered sugar, for dusting

Servings: persons

1
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2
Whisk the flour, granulated sugar, cornmeal, rosemary, baking powder and salt together in a large bowl.
3
Whisk together the melted coconut oil and eggs in a small bowl and add to the dry ingredients, stirring just until combined.
4
It will look crumbly at first, then sticky.
5
Stir in the white chocolate chips.
6
Heavily dust your work surface with powdered sugar and turn out the dough.
7
Knead until smooth, then shape into a 10-by-2-1/2-inch slightly flattened log and transfer to the prepared baking sheet.
8
Bake until golden and firm, 25 to 30 minutes.
9
Set aside until cool enough to handle, 10 to 15 minutes.
10
Reduce the oven temperature to 300 degrees F.
11
When cool enough to handle, place the dough log on a work surface and cut crosswise with a serrated knife into 1/3- to 1/2-inch-thick pieces to form individual cookies.
12
Put the cookies back on the same baking sheet lying flat.
13
Bake until golden brown and firm, about 30 minutes, flipping halfway through.
14
Let cool before serving.
15
Store in an airtight container for up to 10 days.

576

kcal

Calories

Fat

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.
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 cups all-purpose flour, 3/4 cup granulated sugar, 1/3 cup bolted yellow cornmeal, 2 teaspoons finely chopped fresh rosemary, and more.

Yes, White Chocolate, Rosemary and 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.

That's it — enjoy your meal!