Biscotti di Polenta

Biscotti di Polenta

Course: Breakfast, Dessert, SnackCuisine: Italian


Cooking time



Crunchy, lemony and a surprise kick of black pepper! A big hit in the Miller’s Table Cafe.
Classic Italian biscotti – not just for breakfast dunking! 



  • Preheat oven to 400ºF when ready to bake.
  • In a medium bowl, combine flour, cornmeal, pepper and salt.
  • In a mixer with the paddle attachment, beat the butter, sugar, zest – start on low and increase to medium til light and fluffy.
  • On low speed, add the egg yolk and mix till combined.
  • Add flour mixture, mix on low, scrape sides, mix till incorporated.
  • On a lightly floured surface, roll dough into 12″ long logs, flatten to a long rectangle – 12x2x1.
  • Wrap and chill for 1 hour.
  • When ready to bake, cut flattened logs into 1/4″ thick slices, place on a baking sheet equally spaced.
  • Bake 8 minutes, rotate and bake 6 minutes longer – or until edges are golden brown.
  • Transfer to a rack to cool.

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