Biscotti di Polenta

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! 


Makes 12
1 cup Maine Grains Sifted Flour
3/4 cup Maine Grains Corn Flour
1/2 tsp ground black pepper
Pinch of salt
1 1/2 sticks unsalted butter at room temp
3/4 cup sugar
Zest of 2 lemons
1 egg yolk at room temp


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


Course: Breakfast, Dessert, Snack

Cuisine: Italian