White Chocolate, Rosemary and Cornmeal Biscotti
White Chocolate, Rosemary and Cornmeal Biscotti requires approximately 1 hour and 50 minutes from start to finish. This recipe makes 16 servings with 143 calories, 2g of protein, and 5g of fat each. For 15 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, coconut oil, salt, and a few other things to make it today. 276 people have tried and liked this recipe. It is a good option if you're following a dairy free diet. It is a very reasonably priced recipe for fans of Mediterranean food. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. If you like this recipe, you might also like recipes such as Cornmeal Biscotti with Cranberries and White Chocolate Chunks, Dark Chocolate Rosemary Raisin Biscotti, and White Chocolate Gingerbread Biscotti.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 90 minutes
Ingredients:
1 teaspoon baking powder
3 tablespoons unrefined coconut oil, melted
1/3 cup bolted yellow cornmeal
2 large eggs, at room temperature, whisked
1 1/2 cups all-purpose flour
2 teaspoons finely chopped fresh rosemary
3/4 cup granulated sugar
1/2 teaspoon fine salt
1/3 cup white chocolate chips
Equipment:
baking paper
baking sheet
oven
whisk
bowl
serrated knife
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, granulated sugar, cornmeal, rosemary, baking powder and salt together in a large bowl. Whisk together the melted coconut oil and eggs in a small bowl and add to the dry ingredients, stirring just until combined. It will look crumbly at first, then sticky. Stir in the white chocolate chips. Heavily dust your work surface with powdered sugar and turn out the dough. Knead until smooth, then shape into a 10-by-2-1/2-inch slightly flattened log and transfer to the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes. Set aside until cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 300 degrees F. When cool enough to handle, place the dough log on a work surface and cut crosswise with a serrated knife into 1/3- to 1/2-inch-thick pieces to form individual cookies. Put the cookies back on the same baking sheet lying flat. Bake until golden brown and firm, about 30 minutes, flipping halfway through. Let cool before serving. Store in an airtight container for up to 10 days.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
3. Whisk the flour, granulated sugar, cornmeal, rosemary, baking powder and salt together in a large bowl.
4. Whisk together the melted coconut oil and eggs in a small bowl and add to the dry ingredients, stirring just until combined. It will look crumbly at first, then sticky. Stir in the white chocolate chips.
5. Heavily dust your work surface with powdered sugar and turn out the dough. Knead until smooth, then shape into a 10-by-2-1/2-inch slightly flattened log and transfer to the prepared baking sheet.
6. Bake until golden and firm, 25 to 30 minutes. Set aside until cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 300 degrees F.
7. When cool enough to handle, place the dough log on a work surface and cut crosswise with a serrated knife into 1/3- to 1/2-inch-thick pieces to form individual cookies.
8. Put the cookies back on the same baking sheet lying flat.
9. Bake until golden brown and firm, about 30 minutes, flipping halfway through.
10. Let cool before serving. Store in an airtight container for up to 10 days.
Nutrition Information:
covered percent of daily need
