Cornmeal Cherry Biscotti

Ingredients

• 1 1/4 cups medium grind cornmeal
• 1 cup all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, at room temperature
• 2/3 cup sugar
• 2 eggs
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 cup dried cherries

Directions

1. Set one oven rack in the middle position and another in the lower position, then heat the oven to 350 degrees F. Cover 2 baking sheets with parchment paper. Stir the cornmeal, flour, baking powder, and salt together in a medium bowl, then put it aside.
2. In a stand mixer bowl with the paddle attachment, cream the butter and sugar until the mixture looks smooth and creamy, about 3 minutes. Mix in the eggs, then add the almond and vanilla extracts. Add the dry mixture and beat only until the dough comes together. Fold in the cherries gently, then put the dough in the freezer for 10 minutes.
3. The dough will be tacky, so flour your hands and form it into 2 logs, each 3-inch wide. Bake until the edges turn golden, about 30 minutes. Cool the logs until you can handle them comfortably, then slice them diagonally with a serrated knife. Arrange the cookies cut side down on the baking sheet and return them to the oven until they are dry and lightly toasted, about 10 minutes more.