Blue Corn Biscotti

Name: Blue Corn Biscotti
Ingredients: 1.5 cups All purpose flour; .5 cups Blue cornmeal; 1 cup Granulated sugar; 4 tablespoons Melted butter; 1 teaspoon Baking soda; .25 teaspoons Salt; 2 Eggs; 1 teaspoon Lemon extract (or vanilla, almond, etc); 3 tablespoons Coconut oil (or canola, olive oil, etc); .5 cups Dried currants; .5 cups Raw sunflower seeds

11 ingredients

13 steps

Ingredients

1.5 cups All purpose flour
.5 cups Blue cornmeal
1 cup Granulated sugar
4 tablespoons Melted butter
1 teaspoon Baking soda
.25 teaspoons Salt
2 Eggs
1 teaspoon Lemon extract (or vanilla, almond, etc)
3 tablespoons Coconut oil (or canola, olive oil, etc)
.5 cups Dried currants
.5 cups Raw sunflower seeds

Directions

1

In a large bowl, whisk together flour, cornmeal, sugar, baking soda and salt.
2

In another bowl, whisk together eggs and extract.
3

Make a well in your dry ingredients and add the eggs. Stir to combine.
4

Add melted butter and oil as needed to form a ball of dough.
5

Add in dried fruit and seeds, distributing thoroughly throughout your dough.
6

Pre-heat oven to 350F and line a large baking sheet with parchment.
7

Lightly flour a clean, dry surface and gently work your dough into a long rectangle, approx. 12 in x 2 in
8

Transfer dough to baking sheet and bake about 20 min or so until just starting to brown around the edges and firm up on the top.
9

Cool nearly completely, or until easy to handle without falling apart.
10

Using a bread knife or other sharp knife, gently saw through the biscotti log starting at one of the short ends, making 1/2 in pieces.
11

Place biscotti on parchment lined baking sheet and bake 10-15 min on each side or until firm and nicely browned.
12

Enjoy with strong coffee, tea or maybe a glass of almond milk!
13

Cookies will keep for two weeks in an airtight container.