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. ---------------------------------------------------------------------------
Nutrition
Ingredients
