Nothing says time out from the busy holiday rush than dipping a biscotti into your homemade latte. Heat a mug of milk and add a shot to espresso for a perfect mug.
Preheat oven to 350ºF (180ºC). Line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together flour, cornmeal, baking powder and salt.
In a separate bowl, whisk together eggs, sugar, butter and vanilla; stir into flour mixture until soft dough forms. Gather dough with hands and divide dough in half. Roll each dough half into a 10-inch (25 cm) long log that is about 2 inches (5 cm) wide. Transfer to prepared baking sheet.
Bake for 20 to 25 minutes or until firm to the touch and golden. Remove from oven and let pan cool on rack for 10 minutes. Reduce oven temperature to 300ºF (150ºC).
Transfer each log to a cutting board; cut diagonally into 3/4-inch (2 cm) thick slices. Stand cookies upright on baking sheet. Bake for 20 to 25 minutes or until light golden. Let cool completely.
Reduce vanilla to 1 tsp (5 mL). Add 3/4 tsp (3 mL) almond extract and 3/4 cup (175 mL) chopped raw almonds to the dough.
Cranberry Pistachio Variation:
Add 1/2 cup (125 mL) each dried cranberries and shelled pistachios to the dough.
Melt 6 oz (180 g) white or milk chocolate chips in a bowl set over saucepan of hot water. Dip half of each biscotti into chocolate and let excess drip. Place on parchment paper lined baking sheet and let stand until chocolate is set. (For quicker results place the pan in the refrigerator until chocolate is set.)