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- Corn Biscotti (Gluten-Free)
Corn Biscotti (Gluten-Free)
- By Scott Adams
- Published 06/29/2009
- Gluten-Free Cookie Recipes
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Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Preheat oven to 350F. Makes 36 biscotti.
Ingredients:
1 ½ cup cornmeal
1 ½ cup cornstarch
½ cup sugar
1 teaspoon baking powder
9 tablespoons butter, cut into small pieces
¾ cup raisins or currants soaked in 2 tablespoons water or rum
¾ cup toasted walnuts or hazelnuts, chopped into large pieces
Grated zest of one lemon
2 eggs, lightly beaten
1 teaspoon vanilla
2 tablespoons water
Directions:
In a food processor, blend together cornmeal and baking powder. Add butter and pulse until pea sized. Transfer to a bowl and mix in currants and nuts.
Beat eggs, lemon zest, vanilla and water into dry ingredients.
Divide dough into 3 parts. Place dough on parchment paper or silpat pad on sheet pan. Shape each piece into long, round top flattened log, 2 ½" by 8” by 1”. Bake about 20 min or until dough is a light gold. Let cool 5 minutes.
Cut each log diagonally into ¾ inch slices. Place the slices, cut side down onto baking sheet. Bake 5 minutes, turn them over and bake 5 minutes longer, until firm. Transfer to a rack and cool completely. Keep in tightly covered tin.
Experiment with different dried fruits and nuts, apricots, dried cherries, cranberries....cashews, almonds, pistachios, etc.
As always, Celiac.com welcomes your comments (see below).
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3 Responses to "Corn Biscotti (Gluten-Free)"
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said this on
22 Oct 2009 3:48:59 PM PDT Turned out better than anticipated. It definitely needed more baking time after cutting the biscottis, like 20 min on each side. I think that using so much cornmeal makes the biscottis very breakable, I would use less and use corn flour. Other taste is great, my friend even said: "they are better than the real ones (ie, with wheat flour)" and I think that it is true too.
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Author)|
said this on
22 Oct 2009 3:51:31 PM PDT And I actually used egg-replacer and it was fine.
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said this on
08 Nov 2009 8:41:06 PM PDT Hello
The directions leave out the sugar, the cornstarch. The taste is there but poor directions or am I missing something. Please fix recipe or explain. |