Tuesdays with Dorie BWD: Cocoa-Cornmeal Biscotti

Biscotti are a favorite to have in my cookie tin. A recipe makes lots, but they keep forever and are perfect with the last few sips of morning coffee. If I didn’t know about the cornmeal in these Cocoa-Cornmeal Biscotti, I probably would never have guessed it’s in the mix. They taste chocolatey, not corny. But since I do know about the cornmeal, I’ll say it gives the biscotti a little extra crunch and craggle. I added a splash of almond extract to go along with the sliced almonds that stud the cookies. Any other time of year, I would take Dorie up on her suggestion to dip or drizzle these in chocolate. It’s way too hot in my kitchen in the summer for that– even tempered chocolate would wind up a melty mess. I sprinkled my biscotti log with turbinado before baking as a consolation prize. If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. We are almost done with the book, but…