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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Cornmeal Biscotti

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.

Rating:
Prep Time:	25 minutes
Cook Time:	30 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 36 servings
Amount Per Serving

Calories	92.0

Total Carbs	14.3 g

Dietary Fiber	0.6 g

Sugars	4.9 g

Total Fat	3.3 g

Saturated Fat	1.9 g

Unsaturated Fat	0.2 g

Potassium	34.5 mg

Protein	1.5 g

Sodium	24.8 mg

Dietary Exchanges 3.3 Fat, 0.1 Fruits, 0.1 Meat, 0.2 Other Carbs, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup Cornmeal, yellow, degerminated, enriched 1.5
1 1/2 cup white all purpose flour 0.5
0 1/2 cup sugar 1.0
1 tsp low sodium baking powder 9.0
9 tbsp salted butter 0.75
0 3/4 cup dried currants 2.0
2 each eggs 1.0
1 tsp fresh lemon peel 1.0
1 tsp vanilla extract 2.0
2 tbsp cold water

Directions

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.
Beat the eggs, grated lemon peel (if using), vanilla, and two tablespoons water into the dry ingredients. Divide the dough into 3 parts.
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.
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.
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.