Christmas Biscotti

Directions

1. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pepper and cinnamon.
3. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Add the egg, and vanilla extract and beat well, another 5 minutes or so.
4. Add most of the flour mixture, saving about 1/4 cup in the bowl. Mix slowly, just until most of the flour incorporated. Add the nuts, fruits, and mixed peels into the remaining flour mixture in the bowl and toss gently, so that each piece is coated with the flour mixture, then add to the mixer bowl, and mix on low speed, just until incorporated. Cover with plastic wrap, and refrigerate for 20-30 minutes, just until the dough is firmer to the touch.
5. Preheat the oven to 350°F, center your rack in the middle of the oven. Remove the dough from the refrigerator, scrape out onto a lightly floured work surface. Gather the dough into a round, and divide it into 2 equal pieces. Use flour sparingly to help work the dough into shape. Roll each half into a log shape and place onto the baking sheet side by side leaving space for it to spread out. Flatten each log into a rectangle about 2 inches wide by 3/4 inch high. Bake for 20 minutes, remove from the oven and let it cool for 5-10 minutes.
6. Once cool enough to handle, remove the entire parchment sheet with the two logs onto a cutting board. Using a long, serated knife, slice the logs diagonally into 1/2 inch slices. Turn them onto their side, and spread out and return them to the oven for 6 minutes. Remove the biscotti from the oven and turn them over onto the other side, and bake for another 6 minutes. The biscotti should now have even coloring all over. Let cool on the baking sheet completely.
7. If you are giving them away as a gift, you can melt some white chocolate, and decorate. Let the chocolate harden before packing in airtight bags. They are perfect as gifts during the holidays. Enjoy!