Walnut & Cinnamon Biscotti
 These walnut and cinnamon biscotti are a perfect holiday treat—great for gifting, since they keep for up to a month, and wonderful with coffee, tea, or ice cream! Ingredients 1¼ cups all purpose flour, spooned into a measuring cup and leveled-off 2 tablespoons cornmeal ½ teaspoon baking powder ½ teaspoon salt ¼ teaspoon black pepper 2 teaspoons ground cinnamon 5 tablespoons unsalted butter, softened ⅔ cup sugar 1 large egg 1 teaspoon vanilla extract 1 cup (4 oz) walnuts, coarsely chopped 1¼ cups all purpose flour, spooned into a measuring cup and leveled-off 2 tablespoons cornmeal ½ teaspoon baking powder ½ teaspoon salt ¼ teaspoon black pepper 2 teaspoons ground cinnamon 5 tablespoons unsalted butter, softened ⅔ cup sugar 1 large egg 1 teaspoon vanilla extract 1 cup (4 oz) walnuts, coarsely chopped Instructions Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pepper and cinnamon. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until well incorporated. Add the flour mixture and walnuts and mix on low speed until just combined. Wrap the dough in plastic wrap and refrigerate for 15 minutes. Remove the dough from the refrigerator and divide it in two. Directly on the lined baking sheet, form each portion into logs about 1½ inches wide and ¾-inch tall. (If the dough is sticky, dust your hands with flour.) Leave about 4 inches of space between the logs to allow the dough to spread. Bake for 20 minutes, then remove from the oven and let cool for 10 minutes. Once cool, transfer the cookie logs to a cutting board. Using a serrated knife and a sawing motion, cut the logs diagonally into generous ½-inch slices. (They will look a little undercooked in the middle.) Arrange the cookies, cut side down, back on the lined baking sheet; return to the oven and cook for 5 to 7 minutes, until lightly golden on the underside. Remove the biscotti from the oven and flip over; cook 5 to 7 minutes more, until lightly golden all over. Let cool on the baking sheet completely before serving. The cookies will keep in an airtight container for up to a month. Freezer-Friendly Instructions: To freeze the dough: Shape into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving. Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pepper and cinnamon. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until well incorporated. Add the flour mixture and walnuts and mix on low speed until just combined. Wrap the dough in plastic wrap and refrigerate for 15 minutes. Remove the dough from the refrigerator and divide it in two. Directly on the lined baking sheet, form each portion into logs about 1½ inches wide and ¾-inch tall. (If the dough is sticky, dust your hands with flour.) Leave about 4 inches of space between the logs to allow the dough to spread. Bake for 20 minutes, then remove from the oven and let cool for 10 minutes. Once cool, transfer the cookie logs to a cutting board. Using a serrated knife and a sawing motion, cut the logs diagonally into generous ½-inch slices. (They will look a little undercooked in the middle.) Arrange the cookies, cut side down, back on the lined baking sheet; return to the oven and cook for 5 to 7 minutes, until lightly golden on the underside. Remove the biscotti from the oven and flip over; cook 5 to 7 minutes more, until lightly golden all over. Let cool on the baking sheet completely before serving. The cookies will keep in an airtight container for up to a month. Freezer-Friendly Instructions: To freeze the dough: Shape into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving. Nutrition Information Powered by Per serving (32 servings) Serving size: 1 cookie Calories: 77 Fat: 4g Saturated fat: 1g Carbohydrates: 9g Sugar: 4g Fiber: 0g Protein: 1g Sodium: 45mg Cholesterol: 10mg Per serving (32 servings) Serving size: 1 cookie Calories: 77 Fat: 4g Saturated fat: 1g Carbohydrates: 9g Sugar: 4g Fiber: 0g Protein: 1g Sodium: 45mg Cholesterol: 10mg