2 cups all-purpose flour
1 cup granulated sugar
½ cup yellow cornmeal
4 tablespoons yellow grits
1 teaspoon baking powder
¼ teaspoon Kosher salt
3 large eggs
2 tablespoons Smoked Dried Chaabani Olive Oil
1 cup Butter Olive Oil
4 tablespoons white grits
Preheat oven to 325 degrees.
Combine eggs and Smoked Dried Chaabani Olive Oil into mixing bowl and whisk until frothy.
In separate bowl, whisk together yellow grits, corneal, sugar, salt and baking powder.
Slowly add wet ingredients into the dry ingredients and stir until well incorporated.
Turn dough onto lightly floured surface and divide into two separate balls.
Shape each ball into logs approximately 10” long by 4” wide.
Transfer logs onto parchment lined sheet pan.
Bake logs approximately 25 minutes until firm to the touch.
Remove logs and let cool to room temperature, and once cooled, slice the logs into desired lengths of biscotti and return to lined sheet pans.
Reduce oven temperature to 300 degrees.
Brush biscotti with Butter Olive Oil and lightly sprinkle white grits over the top of biscotti.
Return to oven and bake at 300 degrees until they reach desired dryness, approximately 20 minutes.