Cookie sheet, lined with parchment paper or foil, or greased
Preheat the oven to 350?F. Position a rack in the center of the oven.
Combine the flour, cornmeal, and baking powder in a medium bowl and whisk together thoroughly.
In a large bowl with an electric mixer, beat the olive oil, sugar, salt, pepper, eggs, and lemon zest on high speed for 3 to 4 minutes, until lightened in color and slightly thickened.
Stir in the flour mixture. The batter will be thick and sticky. Stir in the walnuts and pears. Scrape the batter down the center of the prepared pan and spread it to form a flat rectangle 14 to 15 inches long and 5 inches wide.
Bake for 20 to 25 minutes, until the loaf is golden on top and golden brown at the lower edges. Rotate the pan from front to back halfway through the baking time to ensure even baking. Set the pan on a rack to cool for at least 15 minutes. Leave the oven on, turning it down to 325?F.
Transfer the loaf carefully to a cutting board. If you used a liner, slide a metal spatula under the loaf to detach and remove the liner. Use a thin sharp knife to cut the loaf crosswise into 1/2-inch slices. Transfer the slices to the unlined cookie sheet, standing them at least 1/2 inch apart. Bake for 15 to 20 minutes, until the edges and tops of the biscotti turn slightly golden. Rotate the pan from front to back halfway through the baking time. Set the pan on a rack. Cool the cookies completely before stacking or storing. May be kept in an airtight container for at least 2 weeks.
Cornmeal and Olive Oil Biscotti with Figs and Almonds Replace the lemon zest with the finely grated zest of a medium-large orange, grated directly over the mixing bowl. Substitute 2/3 cup (3.33 ounces) lightly toasted almonds, coarsely chopped, for the walnuts. Add 1/2 cup (3 ounces) dried figs, stems discarded, diced, with the almonds.
Cornmeal and Olive Oil Biscotti with Pine Nuts, Almonds, and Pears
Substitute a generous 1/2 cup (3 ounces) pine nuts and 2/3 cup (3.33 ounces) lightly toasted almonds, coarsely chopped, for the walnuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 biscotti (27g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 59 (84%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 88.2mg||27 %|
|Sodium 30.6mg||1 %|
|Potassium 30.7mg||1 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 70
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