If you enjoy tasty cornbread then you will love this biscotti recipe. Usually biscotti is very dry and not very flavorful but this recipe is a game changer!
Ingredients:
- Margarin 220g or butter 7.5oz
- Sugar 200g
- 2 eggs
- Flour 300g
- Polenta 90g
- Vanilla Sugar 10g
- Baking powder 12g
- 1/2 Teaspoon of salt
- 1 lemon skin (shredded)
- Roasted Almonds 70g
- Dried cranberries 80g
Tools:
- 2 mixing bowls
- Parchment paper
- Large baking sheet
- Bowl or Pot for heating Chocolate
Optional Topping:
- Baking Chocolate 100g
- 1 Cup of Milk
- 2 Tablespoons of vegetable oil

Directions:
1. Take margarin out of fridge and let sit for 1-2 hours.

7. Add shredded lemon skin, roasted Almonds, and Dried Cranberries to the bowl.

8. Now that you have all of your ingredients mixed together you will roll the dough into 2 separate rolls. The dough will sticky and flour should be added to your rolling surface and on top of the dough to reduce sticking.



9. Place parchment on large baking sheet and place both rolls.
10. Slightly flatten both rolls so biscotti comes out long.

11. Pre-Heat oven to 350 degrees F.
12. Bake biscotti for 30 minutes at 350 degrees F.

13. Let them cool off before cutting.

Optional: Melt 100g of chocolate, 1 cup of milk, and 2 tablespoons of your choice of oil, you can also add sugar but its not necessary. Dip or pour chocolate on top of the Biscotti.