Polenta & Olive Oil Biscotti Ingredients:

• 2 cups all-purpose flour

• 1 cup sugar

• 1/2 cup dry polenta

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 3 large eggs

• 2 tablespoons olive oil

• 1 teaspoon vanilla extract

For options:

Mocha Biscotti: (for 2X) 2T maple extract, 2T espresso powder, 1 Cup cocoa nibs

Directions:

• Preheat the oven to 325.

• In a large bowl, whisk together flour, sugar, polenta, baking powder, and salt.

• In a medium bowl, whisk together eggs, oil, and vanilla until well combined and frothy.

• Pour the egg mixture into the flour mixture and stir with a wooden spoon until combined.

• Turn dough out onto a lightly floured surface.

• Divide in half and shape each half into a log 12"x 2" wide.

• Carefully move the Polenta & Olive Oil Biscotti logs onto a baking sheet lined with parchment or a silpat.

• Bake 20 to 25 minutes until the tops are almost firm to the touch.

• Remove and let cool on the pan for 15-20 minutes.

• While waiting, reduce the oven temperature to 300.

• Slice each log diagonally into about 1/2" slices using a serrated knife.

• Stand the biscotti up about 1/2" apart on the same baking sheet.

• Place back in the oven and bake until lightly colored and dry, another 20 to 25 minutes.

• Transfer the Polenta & Olive Oil Biscottito to a wire rack to cool completely