Cornmeal Raisin Biscotti 

Cornmeal Raisin Biscotti are delicious, with the crunch of cornmeal and toasted nuts combined the fruity flavor of raisins.  

If you want to make these extra special you can soak the raisins a little wine until they plump I guarantee these will be quickly devoured.  For variation you can substitute dried cranberries or currants for the raisins and of course you can always use different nuts.



  1. 1 cup whole walnuts, toasted and coarsely chopped
  2. 1 cup all-purpose flour
  3. 1 cup yellow cornmeal
  4. 1 cup firmly packed light brown sugar
  5. 1/2 teaspoon baking powder
  6. 1/2 teaspoon cinnamon
  7. Pinch of salt
  8. 3 large eggs
  9. 2 large egg yolks
  10. 1 teaspoon vanilla
  11. 1/2 cup raisins


  1. Position one of your oven racks in the center of your oven and preheat oven to 350 degrees F. 
  2. Line a baking sheet with parchment paper or a nonstick baking liner and set aside.
  3. In a large bowl whisk together the flour, cornmeal, brown sugar, baking powder, cinnamon, and salt. 
  4. Make a well in the middle of the dry mix.  Add two of the whole eggs, the egg yolks, and vanilla, mix together slowly incorporating the dry mixture with a wooden spoon or rubber spatula.   Add the nuts and raisins and mix just until incorporated. 
  5. Scrape the dough on to a lightly floured work surface, kneed until the dough comes together, then divide it in half.  Shape each half into a 2 1/2 inch by 12 inch flat log. The dough will be sticky so you may need to add more flour to your hands as you go along to accomplish this.
  6. Carefully transfer the logs onto your prepared baking sheet, spacing them at least 3 inches apart because they will spread as they bake.
  7. Beat the remaining whole egg and brush it over the logs. 
  8. Place the baking sheet in your oven and bake for about 35 minutes, or until the logs are firm to the touch.
  9. Remove from oven and place the baking sheet on a wire rack and allow the logs to cool for about 10 minutes, or until you can handle.  Lower the oven temperature to 325 degrees F.
  10. Transfer the logs to a cutting board, using a serrated knife, cut the logs on a slight diagonal into 1-inch thick slices.
  11. Place biscotti slices on the baking sheet cut side down and return to the oven.  Bake the biscotti until they are crisp, about 10 minutes, turning over half way through the bake.
  12. Remove from oven and place biscotti  on a wire rack and allow cool completely.

It would be very easy to make this recipe Cornmeal Raisin Biscotti, Gluten Free by substituting a gluten free flour mix for the white wheat flour.

You can buy GF flour mixes in most grocery stores today, but if you are looking for larger selection check this out. 


More about Gluten Free baking and GF Biscotti recipes CLICK HERE!

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