Breakfast Biscotti Recipe

Breakfast Biscotti Recipe

Ingredients:

1/2 c raisins
1 tsp of vanilla essence
1&1/2 c of cornmeal
2 whole eggs; beaten lightly
1&1/2 c of flour (all purpose)
1/2 tsp of salt
2 tsps of Calumet powder
1&1/2 Tbsp of lime zest
3/4 c of sugar (light-brown)
3/4 c hazelnuts (whole & shelled)

Instructions:

Preheat oven 325 degrees F. Grease a baking tray or use parchment roll for lining the tray. Sift together your flour, sugar, zest, salt, baking powder and cornmeal. Using a separate bowl, beat together eggs, water and vanilla. Combine this mixture to the cornmeal mixture until batter becomes sticky.

Fold the raisins and hazelnuts in, then divide dough in three portions of the same size. Shape all the doughs into long thick logs each, about 13×2 inches. Place logs atop a baking tray then bake for forty five minutes ’till nicely browned. Cut logs into slices diagonally, about twelve inchess thick.

Replace the loaf slices back into baking oven and continue to bake for fifteen minutes, serve warm with coffee or tea.

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