Signature Cocoa Nib Cinnamon Biscotti

• 1 1/2 cups all purpose flour

• 1 1/2 tsp. baking powder

• 1/4 tsp. salt

• 1 tsp. ground cinnamon

• 1/2 cup stone ground yellow cornmeal

• 1 stick(8 tbsp.) unsalted butter, at room temperature

• 1 cup sugar

• 2 large eggs

• 1 1/2 pure vanilla extract

• 1/2 cup cocoa nibs

Preheat the oven to 350F. Line a baking sheet with parchment paper. Whisk together flour, baking powder, salt, cornmeal and cinnamon.

Working with a stand mixer, fitted with a paddle attachment, beat the butter and sugar together at medium speed for about 3 minutes or until smooth. Add the eggs and continue to beat, scraping down the sides of the bowl as needed, for about 2 minutes until the mixture is light and creamy. Beat in the vanilla. Reduce the mixer to low speed, add in the dry ingredients and mix till incorporated. Scrape down the side and by hand mix in the cocoa nibs.

Scrape half o the dough onto one side of the baking sheet. Using your hands or a dough scraper, work the dough into a log about 12 inches long by 1 1/2 inches wide. The dough will be sticky. The dough will spread once cooked. The log will be rough and uneven, don’t worry it will smooth out. Form the second dough on the other side.

Bake for 20-25 minutes or until the logs are lightly golden but still soft and springy to the touch. Remove from one and transfer the sheet to a cooling rack. Allow to cool for 30 minutes. Using a wide metal spatula, transfer the logs to a cutting board and with a serrated knife cut the logs into 3/4inch slices. Return the slices to the backing sheet, standing up like a marching band, and bake in the oven for another 15 minutes or until golden brown and firm. Transfer to rack and allow to cool. Makes about 30 cookies.

Serve with a cup of coffee or tea or VinSanto.