A season full of sweets and baked goods for those of us who are gluten-intolerant or go without refined sugar can be a bit daunting. I have made plenty of sweet treats that are not GF to send to family and friends this year. But I want to enjoy some treats too! So I have been having fun experimenting in the kitchen and making some delicious GF cookies. That is why I was really excited to find a biscotti recipe in Dolce Italiano: Desserts from the Babbo Kitchen by Gina De Palma, using polenta as a base flour. The rest of the recipe is easy to convert to make it GF and refined sugar free!
Polenta or cornmeal is a staple dish in the north of Italy, and always reminds me of when we were visiting Venice and Tuscany. Funny how eating a certain food can so readily return vibrant memories…So, I like to say these are Northern Italian inspired cookies. Venetian in particular, with the use of sesame seeds and sweetened with honey hearkening to the days of ancient Venice and the use of exotic spices and ingredients.
Making biscotti with cornmeal is very easy and the results are crunchy and delicious – probably my favorite as far as biscotti go. These are very unique and therefore special biscotti, making them great gifts. I made the version inDolce Italiano: Desserts from the Babbo Kitchen to send to friends and family, and made this version to satisfy my own sweet tooth!
Polenta and Sesame Biscotti
adapted from Dolce Italiano
3 cups GF flour – try a GF baking mix, or even oat or coconut flour
1 ¼ cup fine polenta
1 tsp baking powder
1 tsp sea salt
1 cup unsalted butter, softened
¾ cup raw honey
4 large farm fresh eggs
3 large farm fresh egg yolks, plus 1 egg white for glaze
2 tsp pure vanilla extract
½ cup sesame seeds (I used a combination of white and black)
In a large bowl mix together GF flour, polenta, baking powder and salt and set aside.
In the bowl of an electric mixer cream the butter and honey, about 2 minutes. Then add the eggs one at a time then the yolks one at a time beating well after each addition. Scrape down the sides of the bowl and add the vanilla extract. Add the dry ingredients and beat on low to form a soft dough. Beat in ½ cup of sesame seeds until they are thoroughly incorporated. Cover the dough with plastic wrap and chill for 2 hours, or until firm enough to handle.
Preheat oven to 325F. Line 2 baking sheets with parchment paper. Remove dough from the refrigerator. Using well floured hands(the dough is very sticky), divide it into 4 equal portions and roll each portion into a log about 1 ½ inches in diameter and 12 inches long. Place 2 logs spaced 3 inches apart on eah sheet.
In a small bowl beat the egg white until frothy, and with a pastry brush glaze the surface of the logs with the egg white. Then sprinkle them with the remaining sesame seeds. Bake logs unti; the are golden brown and feel somewhat firm to the touch – about 30-35 minutes. Rotate the sheets 180 degrees halfway through baking to ensure even baking.
Allow the logs to cool on the baking sheets or on a wire rack until cool to the touch – about 40 minutes.
With a sharp serrated knife slice the biscotti, slightly on the bias into ¼ inch wide slices. Lay sices on the baking sheets in a single layer and bake in the oven for about 15 to 20 minutes more until they are toasted, dry and crisp. Cool biscotti completely n baking sheets. Store in a clean airtight container for up to 2 weeks.
Makes about 6 dozen biscotti