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corn biscotti

oreheat oven to 350

1 1/2 cup cornmeal
1 1/2 cup cornstarch
1/2 cup sugar
1 teas baking powder
9 tablespoons butter, cut into small pieces
3/4 cup raisins or currants soaked in 2 tablepoons water or rum
3/4 cup toasted walnuts or hazelnuts, chopped into large pieces
grated zest of one lemon
2 eggs, lightly beaten
1 teas. vanilla
2 tablespoons water

makes 36

in a food processor, blend together cornmeal and baking powder.  add butter and pulse until pea sized.  transfer to a bowl and mix in currants and nuts

beat eggs, lemon zest, vanilla and water into dry ingredients

divide dough into 3 parts.  place dough on parchment paper or silpat pad on sheet pan.   shape each piece into long, round top flattened log, 2 1/2" by 8' by 1 inch.  bake about 20 min or until dough is a light gold.  let cool 5 min

cut each log diagonally into 3/4 inch slices/  place the slices, cut side down onto baking sheet.  bake 5 min, turn them over and bake 5 min longer, untl firm.   transfer to a rack and cool complety.  keep in tightly covered tin

experiment with different dried fruits and nuts---apricots, dried cherries, cranberries....cashews, almonds, pistachios, etc

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