Once I tasted it, I wanted to create something unique and easy to make to go with it! It was just great on grilled french bread...but these biscotti give just something that the two play very well! I do hope you try both!!
copyright catmacera2012
1 1/2 c flour
1/2 c course cornmeal** (regular will work)
1/2 c sugar
1 tsp baking soda
1/4 tsp kosher salt
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, chopped
1/4 c toasted pine nuts (or chopped walnuts)
2 eggs
1 tsp vanilla
4 tbsp olive oil
Preheat oven to 350 degrees F. Line a baking sheet pan with parchment paper.
In a large bowl whisk together flour, cornmeal, sugar, baking soda, salt, pine nuts, rosemary and thyme. Set aside.
In a small bowl beat together the eggs, vanilla and oil. Make a well in the middle of the dry ingredients, pour in the egg mixture. Slowly stir the dry into the liquid, until it forms a soft dough.
Turn dough out onto a lightly floured surface. Knead the dough until smooth (this dough is soft, only add flour to prevent sticking). Divide in half. Form each half into a 8" log. Place on prepared pan and pat down to flatten slightly.
Bake at 350 degrees F for 20 minutes. (rotate try halfway through time). Remove to a cooling rack for 20 minutes. Reduce oven to 250 degrees F.
With a serrated knife cut into about 1/2" slices. Place them on baking sheet. Place in oven and bake for another 20 minutes, gently flipping the cookie halfway through. Place on cooling rack.
**I use local cornmeal (and actually my flour comes from Champlain Valley!) Gianforte Farms in Casenovia, in fact I get my dried red and black beans and whole wheat bread flour. check them out:
http://gianfortefarm.com/ and their Three Grain cereal is fantastic!)
