2 C. unbleached white flour
1 tsp. baking powder
1/4 tsp. salt
1 C. sugar
2 whole eggs
1 egg white
2 T. freshly grated lemon peel
1 T. ground anise seeds

Preheat the oven to 350 degrees. Prepare a baking sheet with cooking spray or a very light coating of oil. In a large mixing bow, sift together flour, cornmeal, baking powder, and salt. Lightly beat the eggs and add them to the flour mixture. Stir in the maple syrup, vanilla, and walnuts, mixing just until the dough is smooth. Using a rubber spatula and floured hands, scoop half of the dough out of the bowl and onto one side of the baking sheet. Shape the dough into a 15″ long log. Make a second log on the other side of the baking tray with the remaining dough. Space the logs at least 6″ apart. Bake for 25-30 minutes, until the top of each biscotti log is firm. Remove them with a long spatula to a wire rack and cool for 10-15 minutes. Cut each log on a severe diagonal into about 20 1/2″ thick slices and place them, cut side down,on the baking sheet. Reduce the oven temperature to 350 degrees and bake for 15 minutes. Hot from the oven, the biscotti might be slightly soft in the center, but they will harden as they cool. Allow them to cool completely. Stored in a tin or other tightly closed container, they will keep for at least a couple of weeks.

Yield: 20 cookies
Serving Size: 1 Cookie

Calories: 51
Fat: .5g