Tis the season to be jolly and everyone is busy making Christmas delights , the Christmas recipes are coming forth with their own traditions which have been amazing and more than often the Almond Biscotti has been a favourite amongst so many including myself.
I did stick to traditions and made a batch myself. But this year I wanted to make a savoury one to compliment the share table. Recipes that can be made well in advance.
Providing they don’t disappear before hand 🤣
Now as it was almost lunch time a did treat myself to a couple with a spread of jalapeño hummus over a biscuit or maybe two 😜😂
They are tasty on their own but special with cheese , dips , salmon and also maybe crushed or cubed into a salad for crunch
Better than croutons in a Caesar salad😊
Polenta Pesto Biscotti
One large bowl mix in dry ingredients below
1 3/4 cup 425ml plain flour
1 3/4 cup 425ml whole meal flour
2/3 cup polenta
1 1/2 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cracked pepper
In mixer bowl
6 large eggs
1/2 cup pesto (this is where the pesto I made last week came in handy ) my pesto is made up of rocket, rocket and garlic and olive oil.
Mix in all together
Than add in
1 cup grated Parmesan cheese (optional ) I made two one with and one with out the cheese.
🌿Now I also added 6 drops each of lemon and Orange YL essential culinary oils🌿
Then add in
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 teaspoon each of Chia and sesame seeds
1/2 teaspoon fennel seeds
Mix all together than add the dry ingredients
Roll out onto bench and divide into two.
Roll into a log about 10-12 in long and flatten top out
Brush top of log with an extra fork beaten egg
Sprinkle with sea salt
Bake in 350f 175c
When cooked allow to cool than slice with spectated knife 1/2 in thick
Line on tray and bake further 20 min turning over.