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Orange-Cornmeal Biscotti

Submitted by Shirley Moreno

The recipe for Biscotti below is not the common flour made biscotti made with flour, this recipe is made with Cornmeal and its worth trying although it takes a few extra steps baking both sides after they are cut.


2 C flour
1-3/4 tsp baking powder
tsp salt
C yellow cornmeal
5 Tbsp butter at room temperature (unsalted)
C canola oil/or vegetable oil
1 C sugar
2 eggs plus1 extra yolk
2 Tbsp grated orange rind
2 Tbsp orange juice
1 C coarsely chopped walnuts
Extra sugar (for sprinkling)


1. 350 degrees. Grease pan or use parchment paper
2. Combine BP, salt and cornmeal till blended.
3. Med. speed beat butter and oil for 2 minutes. Add the 1 cup sugar and continue beating for 1 minute. Blend eggs, extra yolk, orange rind, and orange juice
4. On low speed, blend cornmeal mix. With spoon stir in walnuts. Batter will be thick.
5. Spoon half batter in 9 x 3-1/2 in. log on one short side of baking sheet. Leaving about 5 inches in the middle, spoon the remaining batter on the side. Sprinkle extra sugar on top. (I find just doing two logs makes the biscotti too long, so I divide batter into thirds. Instead of using parchment paper I use foil and spray with oil and pinch foil in thirds so batter does not touch. If you like long biscotti then follow recipe).
6. Bake 30 min. when toothpick comes out clean.
7. Remove from oven and reduce temp to 300 degrees.
8. Slide logs onto wire rack. Cool for 10 min. Transfer log to cutting board. Cut on diagonal. Arrange cookies cut side down back onto baking sheet.
9. Bake cookies for 5 min. turning over for another 5 min on other side. Place on rack to cool when done and store in airtight tin.