Source: The following recipe was submitted by Marilyn Helton, and is courtesy of AICR.

Crunchy twice-baked cornmeal cookies with bits of dried currant and lemon peel.

Servings

1.5 cup Cornmeal, yellow, degerminated, enriched
1.5 cup white all purpose flour
0.5 cup sugar
1 tsp low sodium baking powder
9 tbsp salted butter (one stick + 1 Tbsp)
0.75 cup dried currants (or blueberries)
2 eggs , lightly beaten
1 tsp fresh lemon peel , grated (optional)
1 tsp vanilla extract
2 tbsp cold water

1 In a food processor, pulse together the flour and cornmeal to blend. Cut the butter into 9 pieces and add to the food processor. Pulse until the butter is blended into the dry ingredients. Transfer the mixture to a bowl and mix in the currants or blueberries.
2 Beat the eggs, grated lemon peel (if using), vanilla, and two tablespoons water into the dry ingredients. Divide the dough into 3 parts.
3 Place the pieces of dough on a non-stick baking sheet. Shape each piece into a long rounded-top, flattened log, 2-1/2-inches x 8-inches x 1-inch.
4 Bake at 350 degrees F for about 20 minutes, until the dough is a light gold. Let cool 5 minutes. Cut each log diagonally into 3/4-inch slices. Place the slices, cut side down, on the baking sheet.
5 Bake the biscotti 5 minutes. Turn them over and bake 5 minutes longer, until they are firm. Transfer the cookies to a rack and cool completely.

Store the biscotti in a tightly covered tin. They will keep 1 to 2 weeks.