Walnut Cornmeal Biscotti (1)

Twice baked biscuit, with butter this time.  Good flavour from the butter and roasted walnuts. I enjoy dipping it in my afternoon coffee.




Ingredients
125g butter, chopped
220g castor sugar ( reduced to 180g)
2 eggs
1 tbsp walnut oil
225g plain flour
110g self-raising flour
85g cornmeal
125g walnuts, toasted and chopped

ready to get baked.

Methods
Beat butter and sugar in medium bowl with your stand mixer until smooth.
Add eggs, oil and beat to combine.
Stir in flours, cornmeal and nuts. Mix to combine.
Shape mixture into 4 x 3.5cm logs, 8cm apart, on baking tray.

Bake with preheated oven of 160C for about 30 minutes or until browned.
Transfer to cooling rack and let cool for 10 minutes ( or longer).

Using a serrated knife, cut logs diagonally into 1 cm slices ( do it slowly as biscuits still a bit fragile).
Lay biscuits on the baking tray, bake in preheated oven of 160C again, for about 10 minutes of until browned. Halfway through, turn biscuits to the opposite side for further browning.
Let cool completely on rack.
Store in airtight container. Good to keep for some weeks.



Recipe from here