Spiced Cornmeal Biscotti

These biscotti swap the usual all-flour base for a blend that includes cornmeal, adding a sandy crunch and subtle sweetness that sets them apart from the traditional Italian dunking cookie. Chopped hazelnuts folded into the dough give each bite a toasty richness.

Using egg white only instead of a whole egg keeps these lighter and crispier than most biscotti. The lemon zest and touch of cinnamon add warmth and brightness without heavy spicing. These are meant to be delicate.

Unlike traditional biscotti that get shaped into a log, sliced, and baked twice, these are formed into individual finger shapes and baked just once. The result is a cookie that’s crisp on the outside but a bit more tender in the center than a twice-baked version.

Pro Tips

• Shape the fingers to a uniform thickness so they bake evenly. Thicker ends stay soft while thin spots over-brown.
• Watch the bottoms closely. These go from golden to burned fast because of the cornmeal’s sugar content.
• Cool completely on a wire rack. They continue to crisp as they cool and are actually at their best texture about an hour after baking.
• Serve alongside fresh raspberries for a light finish, or dunk into coffee or dessert wine.

Variations

• Dip one end of each cooled biscotti in melted dark chocolate for an elegant finish.
• Swap hazelnuts for almonds and add a drop of almond extract for a more classic Italian flavor.
• Replace the lemon zest with orange zest and add a pinch of cardamom for a Scandinavian-inspired twist.