This is a semi-hard biscotti, it's not as hard as a traditional biscotti, due to the content of raisins and the caramelized fruits.
Add the sifted flour, salt, baking powder & coriander into the bowl with the creamed sugar/butter mixture.
Add the lemon zest, polenta the eggs & liquor and mix it into a firm dough by hand.
Roll and form long 3 1/2 inch wide x 1 1/2 inch thick slabs on buttered or baking paper lined sheet pans, until all the dough is used up. Leave some space between each slab as the dough will expand slightly during baking.
Place to pans in a 180 F. preheated oven and bake the doughs until lightly brown all around the sides, and crusty to the touch.
Remove the pans and let cool.
Once cooled cut the slabs into the 3/4 inch slices, place the slices with a little space between each back on the baking sheet pans and bake an additional few minutes until they reach the right color.
Let cool and enjoy with a great coffee!
by Chef Ulrich Koepf