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Archive for the tag “corn meal”

Walnut Biscotti with Whole Wheat and Corn Meal

I learned in a magazine a few years back that biscotti is the plural of biscotto.

Now that is all I can think of when I hear or see or taste biscotti.  Like a multisensory tic.

Biscotti are great gifts because they keep for a long time.  This version is grainy, nutty and subtly sweet.  Give them away in multiples (thus avoiding having to say biscotto).

Walnut Biscotti with Whole Wheat and Corn Meal

Adapted from Made Healthier‘s Chocolate Chip Biscotti

What I Changed (Reflected Here) and Why: Half and half instead of milk because we rarely have regular milk in the fridge; walnut oil for “oil” (unspecified) to enhance nutrition and walnut taste; Replaced white flour with extra whole wheat flour for nutrition and simplicity; Replaced white sugar with succanat for nutrition; Replaced chocolate chips with walnuts for fun/nutrition.  In essence I made Made Healthier‘s recipe healthier.  My poor, poor friends.  Still, Isabel, didn’t you declare them tasty?

Note: This makes about 10 biscotti, which disappear fast.  I might multiply the recipe if you’re looking to give some as gifts or even just to have plenty to keep yourself.

1 egg
2 Tbsp half and half
1 Tbsp walnut oil
1/4 tsp vanilla
1/4 cup succanat
3/4 cup whole wheat flour
1/4 cup corn meal
1/4 tsp salt
1/2 tsp baking powder
1/2 cup walnuts, coarsely chopped

1. Preheat oven to 350° F.  Mix the first five ingredients together with a whisk, then add everything else in and mix with a spoon until it comes together.

2. Spray nonstick baking spray on a nonstick baking sheet and mold a long, low mound of batter with a spoon.  Bake for 30 minutes.

3. Remove from oven and let cool a bit.  Cut the loaf diagonally into 1-inch slices.  Turn them onto their sides and return to oven (still at 350° F) to crisp up, about 8 minutes per side.

Serve with coffee, tea or cocoa.

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