40 Small Biscotti
1 cup flour, all-purpose
3⁄4 cup flour, whole wheat pastry
1⁄2 cup cornmeal
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup maple syrup
1 teaspoon vanilla extract
1⁄2 cup walnuts (chopped)
Preheat oven to 350F. In a large bowl, mix together the dry ingredients and set aside. Beat the eggs and add to the flour mixture. Stir in maple syrup, vanilla, and walnuts.
On a baking tray line with parchment paper, shape dough into two 15-inch logs set 6 inches apart. Bake for 25-30 minutes. Remove from oven and cool for 10 minutes. Cut the logs diagonally into 20 slices, each slices about ¾-inch thick.
Reduce oven temp to 325F. Place slices back on baking sheet and bake for another 15 minutes. Let the biscotto cool completely before serving.