Corn Biscotti (Gluten-Free)

This recipe comes to us from A. Sokolowski.

Preheat oven to 350F. Makes 36 biscotti.

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Ingredients:
1 ½ cup cornmeal
1 ½ cup cornstarch
½ cup sugar
1 teaspoon baking powder
9 tablespoons butter, cut into small pieces
¾ cup raisins or currants soaked in 2 tablespoons water or rum
¾ cup toasted walnuts or hazelnuts, chopped into large pieces
Grated zest of one lemon
2 eggs, lightly beaten
1 teaspoon vanilla
2 tablespoons water

Directions:
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 ½" by 8” by 1”.  Bake about 20 min or until dough is a light gold.  Let cool 5 minutes.

Cut each log diagonally into ¾ inch slices. Place the slices, cut side down onto baking sheet.  Bake 5 minutes, turn them over and bake 5 minutes longer, until firm.   Transfer to a rack and cool completely.  Keep in tightly covered tin.

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