Cranberry Corn Anise Biscotti

I'm making these again but this time I have adapted the recipe to be less sweet and more wholesome. I do like the original recipe which reminds me of Stella D'Oro but I love the version I just made:

I'm using 3/4 cup whole wheat flour and 1 cup and 1/4 cup stone ground INDIAN HEAD brand white cornmeal, extra kosher salt, 1 cup of dried sweetened cranberries, 2 teaspoons of anise seed (along with the liquid anise extract) and 1/4 cup less sugar.  We'll see what happens but the batter tastes great. I've noticed that flavors take a day or two to ripen.

Don't be deceived: when they bake they darken on the bottom first! This is noticeable when you flip them. So be sure to flip them when checking to see if they are baked.

https://www.shelovesbiscotti.com/authentic-italian-anise-biscotti/

The cornmeal is a bit gritty but they are delicious. Perhaps next time I will go 50 50 on the cornmeal wheat flour or less cornmeal and more wheat. I love them!