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    Corn Biscotti (Gluten-Free)


    Scott Adams

    This recipe comes to us from A. Sokolowski.


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    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.

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    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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    And I actually used egg-replacer and it was fine.

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    Guest Gino Argiro

    Posted

    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.

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  • About Me

    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 founded 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.

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