makes about 1 dozen pieces
2 cups all purpose flour
2/3 cup polenta
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup (4 tbsp) unsalted butter, cubed at room temperature
1/4 cup olive oil
1 cup white sugar
2 eggs, lightly beaten
1 tsp real vanilla extract
3 tbsp hazelnut liqueur
Preheat the oven to 350 degrees F.
1.In a large bowl, mix together and combine the flour, polenta, baking powder, and salt.
2. In another mixing bowl, beat the butter and oil together until smooth; beat in the sugar and then the eggs-- one at a time. Stir in the vanilla extract and hazelnut liqueur.
3. Gently pour in the wet ingredients into the flour and polenta mixture; fold the ingredients together until well combined. The dough should be slightly sticky (not runny). Take the dough out and place it on a lightly floured surface. Gently knead it together to shape it for about 30 seconds. Place the dough onto a prepared baking sheet that has been lined with parchment paper or a Silipat sheet. Shape the dough into an oblong mound that is about 12 inches long by 3-4 inches wide. Bake on the middle rack for 40 minutes. Remove and allow to cool on a rack for 25-30 minutes.
4. Use a serrated knife to cut 1 inch slices, on a diagonal bias. Place the cookies back on the prepared baking sheet with a cut side down. Return the cookies to the oven and bake for an additional 15 minutes. Allow the finished biscotti to cool completely before enjoying.