Step 1  Making the dough

Combine all of the dry ingredients & place into a bowl.

Slowly whisk the vanilla & eggs (honey if applicable) into the dry ingredients, then add the melted butter and whisk to form a dough. Do not overmix.

Fold in a garnish if you choose, such as toasted nuts, citrus zest, dried fruits etc...

Step 2  Forming 

Form the dough into a ball, then separate into 2 parts, let the dough rest for 20 minutes, then form into 2 logs.

Roll/ form the logs into loaves. Place the loaves onto a lightly oiled sheet tray.

These are two cornmeal biscotti loaves.

Step 3 Baking

Bake the loaves on the sheet tray in a preheated oven at 350ºF. Bake until golden brown and firm. (about 20 minutes).

Place the sheet pan of baked biscotti onto a cooling rack and let set until cool (or overnight).

This is a cornmeal biscotti log (left) and toasted walnut log (right).

Using a thin, sharp knife, cut into 1/4 inch slices.

I use the thinnest, sharpest knife I have to avoid breaking the biscotti. Ceramic knives work great.

Place the sliced biscotti back on to the sheet pan and bake at 250ºF a second time until golden brown and dry/hard.  (about 20 minutes).

Step 4 Storing/ eating

Store in a covered container, you can freeze the biscotti if you like. I always save the hard, crunchy ends for myself-amazing dunked into black coffee!