“Adapted from Eating Well Magazine”
1hr 30mins
24-36 biscotti

Ingredients Nutrition


  1. Preheat the oven to 325.
  2. In a large bowl, whisk together flour, sugar, polenta, baking powder and salt.
  3. In a medium bowl, whisk together eggs, oil and vanilla until well combined and frothy.
  4. Pour the egg mixture into the flour mixture and stir with a wooden spoon until combined.
  5. Turn dough out onto a lightly floured surface.
  6. Divide in half and shape each half into a log 12"x 2" wide.
  7. Carefully move logs onto a baking sheet lined with parchment or a silpat.
  8. Bake 20 to 25 minutes until the tops are almost firm to the touch.
  9. Remove and let cool on the pan for 15-20 minutes.
  10. While waiting, reduce the oven temperature to 300.
  11. Slice each log diagonally into about 1/2" slices using a serrated knife.
  12. Stand the biscotti up about 1/2" apart on the same baking sheet.
  13. Place back in the oven and bake until lightly colored and dry, another 20 to 25 minutes.
  14. Transfer to a wire rack to cool completely.

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