Ginger-Walnut Biscotti

[dianncy64]

Ginger-Walnut Biscotti

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground mace
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1/2 teaspoon vanilla extract
3/4 cup chopped walnuts, toasted*

1. Heat oven to 350°F. Line large baking sheet with parchment paper. Whisk flour, cornmeal, baking powder, ginger, cinnamon, mace, cloves, salt and pepper in medium bowl.

2. Beat sugar and butter in large bowl at medium speed 2 to 3 minutes or until blended and fluffy. Beat in eggs and vanilla just until blended. At low speed, beat in flour mixture just until blended. Stir in walnuts. (Dough will be soft and sticky.)

3. With lightly floured hands, divide dough into 2 pieces. Place 1 piece on long side of baking sheet; form into 16x1 1/2-inch log 3/4 inch high. Repeat with remaining dough on other side of baking sheet.

4. Bake 20 to 25 minutes or until logs are golden brown around edges and pale gold and just set on top. Cool on baking sheets on wire racks 8 to 10 minutes or until partially cooled. (Do not turn off oven.)

5. With serrated knife, slice logs diagonally into 1/2- to 3/4-inch slices. Return cookies to baking sheet, cut-side up and about 1/2 inch apart.

6. Bake 10 to 13 minutes or until golden brown and crisp. Cool completely on wire rack. (Biscotti can be made 1 week ahead and stored at room temperature in an airtight container or 2 months ahead and frozen.)

TIP *To toast walnuts, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until pale brown and fragrant. Cool.

4 dozen cookies