Spiced Cornmeal Biscotti

Directions

In a large bowl beat the margarine with an electric mixer on medium to high speed for 30 seconds.

Add about half of the flour, cornmeal, sugar, egg white, lemon peel, vanilla, salt, and cinnamon.

Beat until thoroughly combined.

Beat or stir in remaining flour.

Stir in the hazelnuts.

Shape the dough into 24 fingers, about 2½ inches long. Place on an ungreased baking sheet.

Bake in a 375℉ (190℃) oven about 10 minutes or until bottoms are golden.

Remove cookies from baking sheet; cool on a wire rack. Serve with fresh raspberries, if desired.