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- Corn Biscotti (Gluten-Free)
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 created 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
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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