I added polenta and chopped pistachios to our family’s biscotti recipe. Crunchy and sweet, these are the perfect cookies to dunk in a cup of coffee or cappuccino.
Pistachio and Polenta Biscotti
Makes about 25 cookies
- ¼ cup canola or vegetable oil
- 1 cup granulated sugar
- 3 eggs
- 1½ teaspoon vanilla
- ¼ teaspoon kosher salt
- ½ cup dry polenta
- 2 teaspoons baking powder
- 2 cups of all-purpose flour (or gluten free 1 for 1 blend)
- ½ cup chopped pistachios
White chocolate dip
- 1 cup white chocolate melted (plus 1 teaspoon coconut oil)
- 1 cup chopped pistachios
- Preheat the oven to 325 degrees and line a baking sheet with a piece of parchment paper.
- Cream together the oil and sugar on medium speed. Then, add the eggs one by one, followed by the vanilla and salt, mixing on medium speed.
- Add in the dry polenta, baking powder and flour. Mix on medium speed until everything is combined.
- Place the dough onto a lightly floured surface and divide it in half. Shape each into two logs, roughly 10″x 3″ wide. The logs will expand slightly when cooking so if necessary, use two sheet pans. Bake for 20-25 minutes until tops are just firm. Remove from the oven and let cool for about 15 minutes.
- Once the logs have cooled, use a serrated knife to slice each log into 1 inch pieces. Flip the pieces on their sides on the baking sheet and bake for another 15-20 minutes until slightly golden brown.
- After the cookies have cooled, melt the chocolate in the microwave (30 seconds then stir, repeat) or over a double boiler. Dip the ends of the cookies in the chocolate and then in the chopped pistachios, and lay to dry on parchment paper. Repeat for the other cookies.
Photos taken by KMN Photography.