White Chocolate, Rosemary and Cornmeal Biscotti

White Chocolate, Rosemary and Cornmeal Biscotti requires approximately 1 hour and 50 minutes from start to finish. This recipe makes 16 servings with 143 calories, 2g of protein, and 5g of fat each. For 15 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, coconut oil, salt, and a few other things to make it today. 276 people have tried and liked this recipe. It is a good option if you're following a dairy free diet. It is a very reasonably priced recipe for fans of Mediterranean food. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. If you like this recipe, you might also like recipes such as Cornmeal Biscotti with Cranberries and White Chocolate Chunks, Dark Chocolate Rosemary Raisin Biscotti, and White Chocolate Gingerbread Biscotti.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 90 minutes

 

Ingredients:

1 teaspoon baking powder

3 tablespoons unrefined coconut oil, melted

1/3 cup bolted yellow cornmeal

2 large eggs, at room temperature, whisked

1 1/2 cups all-purpose flour

2 teaspoons finely chopped fresh rosemary

3/4 cup granulated sugar

1/2 teaspoon fine salt

1/3 cup white chocolate chips

Equipment:

baking paper

baking sheet

oven

whisk

bowl

serrated knife

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, granulated sugar, cornmeal, rosemary, baking powder and salt together in a large bowl. Whisk together the melted coconut oil and eggs in a small bowl and add to the dry ingredients, stirring just until combined. It will look crumbly at first, then sticky. Stir in the white chocolate chips. Heavily dust your work surface with powdered sugar and turn out the dough. Knead until smooth, then shape into a 10-by-2-1/2-inch slightly flattened log and transfer to the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes. Set aside until cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 300 degrees F. When cool enough to handle, place the dough log on a work surface and cut crosswise with a serrated knife into 1/3- to 1/2-inch-thick pieces to form individual cookies. Put the cookies back on the same baking sheet lying flat. Bake until golden brown and firm, about 30 minutes, flipping halfway through. Let cool before serving. Store in an airtight container for up to 10 days.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

3. Whisk the flour, granulated sugar, cornmeal, rosemary, baking powder and salt together in a large bowl.

4. Whisk together the melted coconut oil and eggs in a small bowl and add to the dry ingredients, stirring just until combined. It will look crumbly at first, then sticky. Stir in the white chocolate chips.

5. Heavily dust your work surface with powdered sugar and turn out the dough. Knead until smooth, then shape into a 10-by-2-1/2-inch slightly flattened log and transfer to the prepared baking sheet.

6. Bake until golden and firm, 25 to 30 minutes. Set aside until cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 300 degrees F.

7. When cool enough to handle, place the dough log on a work surface and cut crosswise with a serrated knife into 1/3- to 1/2-inch-thick pieces to form individual cookies.

8. Put the cookies back on the same baking sheet lying flat.

9. Bake until golden brown and firm, about 30 minutes, flipping halfway through.

10. Let cool before serving. Store in an airtight container for up to 10 days.


Nutrition Information:

Quickview
143k Calories
2g Protein
4g Total Fat
23g Carbs
1% Health Score
Limit These
Calories
143k
7%

Fat
4g
7%

  Saturated Fat
3g
20%

Carbohydrates
23g
8%

  Sugar
11g
13%

Cholesterol
24mg
8%

Sodium
85mg
4%

Get Enough Of These
Protein
2g
5%

Selenium
6µg
9%

Vitamin B1
0.11mg
7%

Folate
25µg
6%

Vitamin B2
0.1mg
6%

Phosphorus
56mg
6%

Manganese
0.1mg
5%

Iron
0.79mg
4%

Vitamin B3
0.81mg
4%

Fiber
0.64g
3%

Calcium
23mg
2%

Zinc
0.3mg
2%

Potassium
68mg
2%

Vitamin B5
0.19mg
2%

Vitamin B6
0.04mg
2%

Magnesium
7mg
2%

Copper
0.03mg
2%

Vitamin B12
0.08µg
1%

covered percent of daily need
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