The Italian word biscotti means “twice cooked.” True biscotti has no butter, so you can also make these butter-free for vegans. This is a fabulous biscotti. The almonds and cinnamon make it more interesting than store-bought biscotti. It is so easy to make, but watch the biscotti as it bakes, so it doesn't get burnt or dried out.1 cup (100 g) plain almonds, ground (use coffee grinder)
Preheat oven to 325 F. Place oven rack in middle of oven. Grease a cookie sheet with short sides. Line the bottom and sides with parchment paper or foil. Spray with oil or butter parchment or foil liner.
Put ground almonds in a mixing bowl. Add remaining almonds (chopped or slivered). Add cornmeal, cornstarch, baking soda, and cinnamon. Stir well.
Beat the egg in a separate bowl. Add the sugar, honey, butter, and vanilla to the beaten egg. Add the dry ingredients mixture to the egg mixture. Stir and scrape with a wooden spoon until stiff dough is formed.
Spray your hands with oil, then press the dough into a uniform layer in the pan. (use your palms to squeeze dough and to repair gaps.) Bake between 20 to 30 minutes, until dough rises but is not yet brown.
Cut into three vertical strips; then cut strips into 1/2-inch strips horizontally. Bake strips for a few more minutes. Watch biscotti carefully or it can get too dark. Remove from oven when slightly brown.
Yield: 3 dozen cookies. Variation: Dip hot biscotti into melted GF milk chocolate for an outrageous finish to these cookie treats.
Web Editor's Note: The recipe does not contain a pan size. Typically biscotti would be formed into one or more long logs about 4 to 6 inches wide and 1 to 1 1/2 inches high for the first bake. Often a recipe will contain an instruction to let the biscotti cool for several minutes before slicing cross-wise into 1/2-inch slices. Place the cut side up and return to the oven until lightly browned. Turn over to let the other cut side brown. Store in air-tight container. Biscotti keep well and are good dipped in hot beverages.