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|Nonna's Polenta Biscotti
|Recipe contributed by Mattea Francesco
|Town/Region of Recipe: Valledolmo, Sicily
- 1 cup cornmeal (I use fine ground)
- 1 1/4 cups flour (I like whole wheat)
- 1/2 cup shortening (butter, margarine, Crisco, etc.)
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 egg
- 2 teaspoon vanilla or rum flavoring
- 1 egg yolk
- 1/2 cup chopped walnuts
- 1/2 cup chopped dried figs
|Whisk together flour, cornmeal, baking powder and cinnamon. With your hands work in shortening, nuts and figs. Beat egg, yolk and flavoring of choice. Add to above and mix altogether. On a greased cookie sheet make 2 logs to form the biscotti. Bake at 350° for 15-20 minutes. DO NOT OVER BAKE. Cool for 10 minutes and cut the biscotti. I place on a 'cookie rack' which is placed on a cookie sheet (then there is no need to turn them) and re-bake at 350° for 10 minutes. Enjoy!
Every region has its own recipe for this type of cookie with various names attached. My grandmother would use whatever she had on hand. She would make them plain or use raisins or 2 tablespoons sesame seeds in place of the nut as a substitute or lemoncello as the flavoring. Whatever she had on hand they were always delicious and anxiously awaited. Makes 25-30 cookies.
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