Tested till perfect Cornmeal, Currant and Honey Biscotti

Cornmeal, Currant and Honey Biscotti

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes Chill: 30 minutes
  • Total time 40 minutes
  • Portion size 60 biscotti


  • 1-3/4 cups 1-3/4cupsall-purpose flour
  • 3/4 cup 3/4cupcornmeal
  • 1/3 cup 1/3cupgranulated sugar
  • 2 tsp 2tspfinely grated lemon rind
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 1/4 cup 1/4cupunsalted butter, softened
  • 2 2eggeggs
  • 1 1eggeggs, separated
  • 1/3 cup 1/3cupliquid honey
  • 1 tsp 1tspvanilla
  • 1 cup 1cupdried currants
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In bowl, whisk together flour, all but 2 tsp (10 mL) of the cornmeal, sugar, lemon rind, baking powder and salt. With fork, work in butter until in fine crumbs.

In small bowl, whisk together eggs, egg yolk, honey and vanilla; stir into flour mixture to form loose dough. Stir in currants.

Divide dough in half. On lightly floured surface, roll each half into 14-inch (35 cm) log. Place logs, 2 inches (5 cm) apart, on parchment paper–lined or greased baking sheet; press to flatten slightly. Refrigerate until firm, about 30 minutes.

Whisk egg white until foamy; brush over tops of logs. Sprinkle with remaining cornmeal. Bake in 350°F (180°C) oven until firm and golden, about 20 minutes. Transfer to rack; let cool completely.

With serrated knife, cut each log into 1/2-inch (1 cm) thick slices; place, cut side down, on baking sheets. Bake in 325°F (160°C) oven, turning once, until firm and golden, about 20 minutes.

Nutritional Information Per biscotti: about

cal 47 pro 1g total fat 1g sat. fat 1g
carb 9g fibre 0 chol 12mg sodium 30mg
potassium 33mg

% RDI:

calcium 1 iron 2 vit A 1 folate 5
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