All-Corn Biscotti

Name: All-Corn Biscotti
Yield: Makes about 70 biscotti
Cuisine: Italian
Ingredients: 1 teaspoon vanilla extract; ⅔ cup sugar; ½ teaspoon ground cinnamon; 1 egg; 1 cup cornstarch; ½ teaspoon baking soda; 8 ounces (about 2 cups) whole unblanched almonds; 1 cup yellow cornmeal; 2 tablespoons melted butter or vegetable oil; ¼ cup honey

Preparation info

Makes about
70
biscotti

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

These delicate, crunchy biscotti are wheat- and gluten-free. Be careful to let the baked cake cool after the first baking or it will be difficult to slice.

Ingredients

8 ounces (about 2 cups) whole unblanched almonds
1 cup yellow cornmeal

Americas
Europe
Italy
United States
Dessert
Cookies
Vegetarian
Gluten-free
Mediterranean

Method

Set a rack in the middle level of the oven and preheat to 350 degrees.
In the work bowl of a food processor fitted with the steel blade, place 1 cup of the almonds and pulse repeatedly until finely ground. Transfer to a bowl with the remaining whole al