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20 biscotti

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup Geechie Boy yellow cornmeal
  • 4 tablespoons Geechie Boy yellow grits
  • 1 teaspoon baking powder
  • ¼ teaspoon Kosher salt
  • 3 large eggs
  • 2 tablespoons Holy Smoke Olive Oil
  • 1 cup melted butter
  • 4 tablespoons Geechie Boy white grits
  1. Preheat oven to 325 degrees.
  2. Combine eggs and oil into mixing bowl and whisk until frothy.
  3. In separate bowl, whisk together yellow grits, corneal, sugar, salt and baking powder.
  4. Slowly add wet ingredients into the dry ingredients and stir until well incorporated.
  5. Turn dough onto lightly floured surface and divide into two separate balls.
  6. Shape each ball into logs approximately 10” long by 4” wide.
  7. Transfer logs onto parchment lined sheet pan.
  8. Bake logs approximately 25 minutes until firm to the touch.
  9. 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.
  10. Reduce oven temperature to 300 degrees.
  11. Brush biscotti with melted butter and lightly sprinkle white grits over the top of biscotti.
  12. Return to oven and bake at 300 degrees until they reach desired dryness, approximately 20 minutes.
  • from Chef Jon Cropf of BLU Restaurant & Bar, Folly Beach, SC

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