Breakfast Biscotti

• 1 1/2 c. flour
• 1 1/2 c. corn meal
• 3/4 c. brown sugar
• 1 1/2 Tbsp. grated lemon zest
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs, beaten
• 1 tsp. vanilla
• 1/4 lb. hazelnuts
• 1/2 c. golden raisins

1. Heat oven to 325u0b0.
2. Lightly oil and flour large baking sheet. Whisk together flour, corn meal, sugar, lemon zest, baking powder and salt.
3. In another bowl, whisk together 1/2 cup water, eggs and vanilla; stir into dry mixture and stir in nuts and raisins. Divide dough into 3 equal parts.
4. On heavily floured surface, shape each portion into log about 13-inches long by 2-inches wide.
5. Place on baking sheet 2 inches apart.
6. Cool for 30 minutes.
7. Slice on diagonal into 1/2-inch slices.
8. Place on baking sheet and bake 15 minutes until very dry.
9. Cool completely.
10. Store in airtight container.

flour, corn meal, brown sugar, lemon zest, baking powder, salt, eggs, vanilla, hazelnuts, golden raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=997072 (may not work)