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Corn Biscotti (Gluten-Free)
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. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from A. Sokolowski.
Preheat oven to 350F. Makes 36 biscotti.
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
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.
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