Cardamom and Cranberry Cornmeal Biscotti

Carrie Putscher

This recipe was entered in our We ♥ Local Cornmeal recipe contest by Carrie Putscher.  Carrie says,"This recipe focuses on local Vermont ingredients in the form of cornmeal, eggs, butter, maple sugar, and cranberries." Yum!

Cornmeal Cranberry Biscotti

Prep Time

60 minutes

Cook Time

50 minutes


18 Biscotti


3⁄4 cup flour, all-purpose
1⁄4 cup cornmeal
1⁄2 cup maple sugar (or cane sugar)
1⁄2 teaspoon baking soda
1⁄8 teaspoon salt
3⁄4 teaspoon cardamom, ground (or up to 1 tsp, to taste)
1 egg
1⁄2 teaspoon vanilla extract
2 tablespoons butter, unsalted (melted and cooled slightly)
1⁄4 cup cranberries, dried
1⁄4 cup pecans (toasted (optional))


Preheat oven to 350 degrees F; line a baking sheet with parchment paper.

In a large bowl, whisk together the dry ingredients (flour, cornmeal, maple sugar, baking soda, salt, cardamom). In a small bowl, whisk together the egg, cooled butter, and vanilla extract. Add wet ingredients to dry ingredients and combine. Stir in cranberries and pecans (if using). The dough will be crumbly, but if it seems too crumbly to hold together, add in a few drops of water.

Knead the dough on a lightly floured surface until it comes together, and then shape into a 12-13 inch log on the parchment-lined baking sheet. Bake for 20 minutes, then cool on the sheet for another 20 minutes. Drop the oven temperature to 250 degrees F. Using a serrated bread knife, carefully slice the cooled log into 18-20 cookies, each about 1/3 or 1/2-inch thick. Lay the slices back on the sheet, bake for 20 minutes, then flip and bake for another 10-12 minutes, or until golden brown. Let cool completely and store in an airtight container.