Polenta Biscotti

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup dry polenta
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 2 tablespoons olive oil
• 1 teaspoon vanilla extract

1. Preheat the oven to 325.
2. In a large bowl, whisk together flour, sugar, polenta, baking powder and salt.
3. In a medium bowl, whisk together eggs, oil and vanilla until well combined and frothy.
4. Pour the egg mixture into the flour mixture and stir with a wooden spoon until combined.
5. Turn dough out onto a lightly floured surface.
6. Divide in half and shape each half into a log 12"x 2" wide.
7. Carefully move logs onto a baking sheet lined with parchment or a silpat.
8. Bake 20 to 25 minutes until the tops are almost firm to the touch.
9. Remove and let cool on the pan for 15-20 minutes.
10. While waiting, reduce the oven temperature to 300.
11. Slice each log diagonally into about 1/2" slices using a serrated knife.
12. Stand the biscotti up about 1/2" apart on the same baking sheet.
13. Place back in the oven and bake until lightly colored and dry, another 20 to 25 minutes.
14. Transfer to a wire rack to cool completely.

flour, sugar, polenta, baking powder, salt, eggs, olive oil, vanilla

Taken from www.food.com/recipe/polenta-biscotti-216869 (may not work)