Serve these as part of an appetizer with cured Italian meats and cheeses, or as a side with soup and salad. AROMA Savory Cornmeal Biscotti will complement any meal and quickly become a family favorite.
—Nicky D Cooks
- 1 stick unsalted butter, softened
- ½ c sugar
- 3 eggs
- 1 ¼ cups all-purpose flour
- ¾ cup finely ground cornmeal
- ½ c Pecorino Romano Cheese finely grated
- 2 heaping Tablespoons AROMA Italian Seasoning
- 2 Teaspoons baking powder
1. Preheat oven to 350 degrees and line a baking sheet w/ parchment paper or a baking mat
2. In a bowl, whisk together the flour, cornmeal, baking powder, Pecorino Romano Cheese and AROMA Italian Seasoning
3. In a separate bowl, cream the butter and sugar together, do this for 3-4 minutes. Add the eggs one at a time, until well combined. Slowly add the flour mixture, just until it is combined- do not over mix it. Let the dough rest, covered in the refrigerator for about a half an hour.
4. The dough will be sticky so lightly flour the surface to roll out the dough. Roll the dough into about 12-inch long rolls (3). The biscotti will expand as it bakes, so keep the logs smallish. Place the rolls on the baking sheet and bake for 18- 20 minutes, firm to the touch and just beginning to brown.
5. Decrease the oven temperature to 330 degrees. Let biscotti to cool on the baking sheets until they are cool to the touch about for 10 – 12 minutes. Slice the biscotti into 1/2-inch thick pieces, and return to the oven for the second bake. Bake the biscotti on one side for 5-7 minutes, turn them over and bake for another 5-7 minutes until a golden brown. Do not let them burn so watch them carefully- adjust cooking times accordingly.
6. Let them cool on a wire rack, they will continue to harden as they cool.
Yields about 36 pieces.
Adapted from Bob’s Red Mill Baking Book: 500 Recipes Featuring Good and Healthy Grains
Originally from Rhode Island, Nicky D Cooks is a writer for Ciao Pittsburgh who currently resides in Peters Township. You can find more of her recipes here.