Source: dLife

A traditional Italian cookie with a New England twist of maple and walnuts.

Servings

3.25 cup Flour, white, unbleached, enriched
1 cup cornmeal
1 tsp low sodium baking powder
0.25 tsp salt
2 eggs
0.5 cup maple syrup
1 tsp vanilla extract
0.5 cup chopped walnuts

1 Preheat the oven to 350 degrees F and prepare a baking sheet with a very light coating of oil.
2 In a large mixing bowl, sift together the flour, cornmeal, baking powder, and salt. Lightly beat the eggs and add them to the flour mixture.
3 Stir in the maple syrup, vanilla, and walnuts, mixing just until the dough is smooth.
4 Using floured hands, scoop half of the dough out of the bowl and onto one side of the baking sheet. Shape the dough into a 15-inch log. Make a second log on the other side of the baking tray with the remaining dough. Space the logs at least 6 inches apart.
5 Bake for 25 to 30 minutes, until the top of each biscotti log is firm. Remove them with a long spatula to a wire rack and cool for 10 to 15 minutes. Cut each log on a diagonal into about eighteen 1/2-inch-thick slices and place them, cut side down, on the baking sheet. Reduce the oven temperature to 325 degrees F and bake for 15 minutes.
6 The biscotti might be slightly soft in the center, but they will harden as they cool. Allow them to cool completely.

Stored in a tin or other tightly closed container, they will keep for at least a couple of weeks.