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  • Scott Adams
    Scott Adams

    Corn Biscotti (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from A. Sokolowski.

    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.


    User Feedback

    Recommended Comments

    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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