Directions for the cranberry-nut biscotti recipe

Preheat oven to 350°. Line a large baking sheet with parchment paper. In a large bowl, beat butter and sugar until fluffy. Add whole egg and blend well, scraping down the sides of the bowl. Add egg white and blend. Beat in vanilla until creamy and smooth.

In a medium bowl, combine flour, cornmeal, and baking powder. Add to batter and mix until almost blended. Fold in cranberries and pistachios. Divide dough in half. Place both pieces of dough on prepared baking sheet. Shape each into a roll about 8 inches long (leave 3 inches between rolls); flatten each roll so it's 2 inches wide and 1 inch high. Bake for 25 minutes or until rolls expand, centers split, and tops turn golden.

Remove baking sheet from oven and carefully transfer loaves to a cutting board. Cool for 5 minutes. Using a sharp chef’s knife, cut each loaf into ½-inch-thick slices. Arrange slices in a single layer about ¼ inch apart on baking sheet. Bake 10 minutes more or until edges just begin to brown. Remove from oven and cool completely. Store in an airtight container for up to 2 weeks.

Looking for another recipe for biscotti? Try the scrumptious cranberry-pistachio biscotti and check out the nutrition facts for this yummy healthy dessert.