Whole Wheat Cornmeal Biscotti

Yesterday after we performed in the GASPEE DAY parade I made biscotti using my adaptation and it was good. My latest version had a rustic look. 1/2 cup sugar and 1/4, 4 eggs, 3 pinches kosher salt, 1 cup stone ground yellow cornmeal, 1 cup whole wheat flour, 1 cup dried sweetened cranberries, 2 teaspoons baking powder, 2 teaspoons anise seed. 1 and 1/2 teasp anise extract, 1 teasp vanilla.

 The sweetened cranberries provide some of the sugar. I skipped the oil and lowered the sugar. Wholemeal flours have more naturally occurring oil from the germ of the grain and require more salt.

I shaped it into a log on parchment lined baking sheet and baked it for 20 minutes at 350. I let it cool slightly for 10 minutes and then sliced it with a serrated knife and baked the slices face up for 5 minutes and then turned them to bake the other side.  BEWARE: The bottom browns first!

This is my 3rd adaption from this recipe. I do love the original recipe but I also love to play.

 They are good!

(next time less anise)