Biscotti di Polenta

Polenta and Chia Seeds Biscotti

A couple of weeks ago, when I picked up our teenager after his soccer practice (football for the rest of the world outside the US), we had this conversations:
Me: How was your day at school? What did you learn?
Teenager: OK. Things. 
Me: What did you do today at your soccer practice? Did you play?
Teenager: No, we just did some drills. I am tiered, we had to run 45 circles (4.5 miles) because ten students didn't bring their white tea shirts...
Me: And everyone had to run?!...
Teenager: Yes, but they definitely will bring it next time,- said he grinding his teeth, then asked: did you go to the gym today?
Me: Yes, you know I go in the mornings. Why?
Teenager: Can you drive me to the gym?
Me, puzzled, and after the pause: "O...K... but didn't you just said that you are tiered after running 4,5 miles?
Teenager: Yes, but we don't have to go right now, we can go in an hour.
Me: Well, let me know in an hour and we'll go if you still want it,- thinking he would fell asleep, probably, first thing after he gets home.
And he did, but not for the long: one hour later we were on our way to the gym. I already had my workout for the day, yet another mile or two wouldn't hurt, was my though, and teenager is tiered and we'll be out off the gym in 20-30 minutes. 
Little did I know... I run an extra 5 miles that day (in addition to my morning 3 miles run and a workout) while teenager was pumping iron to build his muscles, and... ready for this? I wasn't... run another 3 miles! 
I am impressed by their energy level and endurance! Was I the same when I was sixteen? :)
Since then, we go to the gym almost every day, sometimes I make even two trips because I really love my morning yoga class. 
So, how does this all relates to the biscotti, you would say? Here is how: we burn more calories, which means we need more calories... which means we can have something sweet more often without contributing to a waist line... Which means I have no more excuses not to bake... :)

I love my biscotti with a milk...

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Polenta and Chia Seeds Biscotti

Recipe is adapted from the book 'Dolce Italiano' by Gina DePalma

3 1/4 cup unbleached all-purpose flour
1 cup instant or fine polenta
1 teaspoon baking powder
1 teaspoon salt
3/4 cup sugar
4 large eggs
3 large egg yolks
2 teaspoon vanilla extract
1/3 cup chia seeds
1/2 cup sunflower seeds
Zest of a whole lemon
juice of half of the lemon (about one tablespoon)

1. Combine together the flour, polenta, baking powder, chia seeds,  and salt and put aside.
2. Cream the butter and sugar (in the stand mixer fitted with the paddle attachment) until light and fluffy. 
3. Scrape the bowl, and start adding the eggs and egg yolks, one at the time, mixing well after each addition.
4. Add vanilla extract, lemon juice and lemon zest, and mix well.
5. Add  dry ingredients and mix on low speed until everything is incorporated, then add sunflower seed and give it a final mix.
6. Cower the bowl with the dough with the plastic wrap and refrigerate for 2 hours.
7. Preheat the oven to 325 F (165 C) and prepare two baking sheets: line it with parchment or oil it.
8. Flour your hands and place the dough on a well floured surface. Divide the dough in  3-4 equal portions and form long 10-12 inches logs and about 1 1/2 inch in diameter, and place them in the baking sheets, leaving a space between logs of 3 inches.
9. Glaze the logs with the egg white, and sprinkle with sugar (optional).
10. Bake logs for about 30 minutes or until it's golden brown.
11. Take the logs from the oven, let them cool. When it's cool enough to handle, slice biscotti with serrated knife on angle into 1/2 inch slices (or as thick as you like).
12. Place the slices in one layer on the baking sheet again, and bake in reduced to 200 F (95 C) for 30-35 minutes. Adjust the time if you cut your slices thinner.
13. Cool it completely and enjoy for up to two weeks in an airtight container (never happened in my family: three days is max we have this biscotti around!)

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An eye pleasing "bouquet"...

Do you have a baking story to share? 

I would love to hear it!

See you,
Marina

Bite Size Foot Balls

This recipe was adapted from Averie Cooks, although because I changed many ingredients I call it foot balls (or soccer in US). 


Ingredients:
1 cup cashews (raw)
1 cup almond flour
2/3 cup shredded coconut or coconut flakes
2 tbsp agave nectar
1 tbsp coconut oil (for binding)
1 tsp vanilla extract
1 lemon (zest and juice)
1/4 chocolate chips


In a food processor grind cashews, add coconut and almond flour and pulse. 
Add all the remaining ingredients, pulse to mix. 
Transfer the mixture into a mixing bowl, add chocolate chips, mix and form a small balls. Decorate each ball with more chocolate chips to resemble a foot ball (soccer in US). 
Refrigerate for 1-2 hours and enjoy.

If  you have patience, leave it overnight in the refrigerator to develop the flavor: lemon and coconut will blend into fantastic not too sweet taste tickle. 


See you,
Marina

Zaletti: Polenta Cookies From The Veneto

Aren't those cookies gorgeous? How innocent those diamons are?! Close your eyes and try them: do you taste a little Venice in each bite?  Lemon zest and cranberry, combined in this recipe with a little polenta, invite you to experience a new taste: fragrant and romantic. I fell in love with this cookies from the recipe in the book, as soon as I read through the ingredients list. One hour later I had a plate of an incredibly delicious gems.

Zaletti

(recipe adapted from the book Dolce Italiano by Gina DePalma)

Ingredients (I made a few substitutions, which are marked in red):

1 ¾ cups All-Purpose Flour
¾ cup dried currants
¼ cup boiling water
3 T. Grappa Brandy 1 cup quick-cooking polenta or fine cornmeal
¾   1/4 cup sugar, plus additional for sprinkling on the cookies
1 tsp. salt
1 tsp. baking powder
1 egg
1 egg yolk
4 oz. (1 stick) sweet, unsalted butter, melted and cooled
Finely grated zest of 1 large lemon 

1. Start by pouring 3 tablespoon of brandy over the dried currants. Add boiling water, set aside.

2. In a bowl combine together all dry ingredients (flour, polents, sugar, baking powder, and salt).

3. In another bowl combine "wet" ingredients: lightly bitten egg and eggyolk, butter and lemon zest.

4. Stirr "wet" ingredients into the dry, add currants and form the dough. Don't overwork the dough!

5. Chill the dough in refrigerator for one hour.

6. Preheat the oven to 325 F.

7. Form the dimond shaped cookie and place on cookie sheet with parchment paper.

8. Bake 12-15 minutes until cookies are colden brown.

9. Let cookies to cool for 5 minutes.

10. It's time to make some coffee or tea, and enjoy!

It says that cookies can be stored in the air tight container for up to three days. Ahm,  in this family they didn't last even three hours...
My verdict: belissimo! (which in Italian means lovely). 

Cat's verdict... :)

Chao,
Marina