Kansas State University Cornmeal Biscotti: Recipe

Biscotti exquisitely crunchy with a portion of cornmeal in the flour to make it golden, and there's no sugar (it's sweetened with maple syrup) and no grease. The finishing touch: as many roasted Sunflower Seeds as the dough will hold.

Kansas State University Biscotti

1-3/4 cups unbleached white flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup real maple syrup
1/2 cup or more roasted unsalted sunflower seeds

Spray a baking sheet with cooking spray or coat it lightly with oil. Preheat the oven to 350 degrees. In a large bowl,  put the flour, cornmeal, baking powder and salt, and whisk them together. Crack the two eggs into a cup and beat them lightly before adding to the flour. Stir in the maple syrup, vanilla and nuts, mixing just until the dough is smooth. Divide dough in half and form each half into a log about a foot long. Place logs about 5 inches apart on the baking sheet, and flatten the tops of the logs a little with the heel of your hand. Bake the logs 25-30 minutes until the logs are firm.

Remove the logs from the oven, carefully lift them out of the pan with spatulas, and put them on a rack to cool for about 15 minutes. Reduce the oven heat to 325 degrees. When logs are cooled,  use a sharp knife to slice each log on the diagonal, each slice about 1/2 inch thick. Place slices back on the baking sheet and bake them at 325 for 15 minutes or until they are dry. When they are dry they are ready. You will have about 25-30 biscotti.

I like to just turn off the oven after the 15 minutes and let them dry in the oven for a couple of hours.