Recipe

Cinnamon Breakfast Toast Biscotti Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 7 months, 3 weeks ago These were named "cinnamon breakfast toasts" on seriouseats but they sure sound like biscotti to me! Thus the name of this recipe. Prep:10m Cook:32m Servings:15	Lacrenshaw
	eggs sugar flour cornmeal cinnamon

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fishtrippi

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pollymotzk

Ingredients

3 large eggs, room temperature

1/2 cup granulated sugar

1/2 cup light olive OR vegetable oil

1 teaspoon pure vanilla extract

2 1/4 cups unbleached all-purpose flour PLUS additional for rolling

1/4 cup fine cornmeal OR instant polenta

1/2 teaspoon salt

3 teaspoons baking powder

4 teaspoons ground cinnamon

Optional toppings:

1 tablespoon milk

1 tablespoon raw or demerara sugar

Directions

Preheat oven to 350 degrees F..

Place eggs, sugar and oil in bowl of electric mixer fitted with whisk attachment.

Beat on medium speed for 1 minute OR until light and foamy.

Whisk together 2 cups flour with cornmeal, salt, baking powder and cinnamon until well blended.

Add to mixing bowl and beat until a thick dough forms.

Remove bowl.

Use a spatula to fold in the remaining 1/4 cup of flour.

Allow dough to sit rest 5 minutes to absorb moisture from the eggs.

Lightly grease a cookie sheet, line it with parchment paper and lightly grease the parchment.

Flour work surface and fingers.

Divide dough in half and roll each half into a log 1 1/2" wide.

Place logs on cookie sheet, evenly spaced.

Bake logs for 20 to 25 minutes OR until puffy and firm to the touch.

Remove cookie sheet from oven.

Reduce oven heat to 300 degrees F..

Let logs cool for 15 minutes.

Using a serrated knife slice the logs on the bias about 1/2" thick.

Lay them flat on the cookie sheet.

Return slices to the oven.

Bake an additional 15 to 20 minutes OR until slices are toasted.

Allow toasts to cool completely.

Store in an airtight container.

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Comments

fishtrippin 7 months, 3 weeks ago said:
This sounds really easy,(I'm not very good with breads)And vey tasty!! Thank you!

lacrenshaw 7 months, 3 weeks ago said:
Thanks, ginger! I hope you enjoy them and thanks for your five, my friend.

pollymotzko 2 weeks, 5 days ago said:
Hello there,
Leave it to you to print this great recipe. I will have to try it to fill up my Biscotti Jar. I like Alton Brown too. He looks and talks like a true engineer! (I seem to be drawn to them!) ha ha
He makes me laugh most of the time.

I will have to write you and find out how you're doing.

Paulette Le Pore Motzko
Polly Motzko