2 cups all purpose flour
1 cup of sugar
1/2 cup fine cornmeal or polenta
1 teaspoon of baking powder
1/4 teaspoon of salt
3 large eggs
2 tablespoon of canola oil
1 teaspoon of vanilla extract
Preheat the oven about 180°c.
Coat 2 large baking sheets with cooking spray.
(or moist with oil a piece towell kitchen and put in the baking sheet)
Whisk flour, sugar,cornmeal or polenta, baking powder and salt in a large bowl.
Whisk eggs, oil and vanilla in another bowl until frothy and well combined.
Add the egg mixture to the flour mixture and stir with a spoon until a soft dough forms.
Turn the dough out onto a well floured work surface. Divide it in half and shape each half in a long about 30 cm. and 6 cm of wide.(12 inches long by 2 inches of wide)
Brush the excess of flour and place the longs in a baking sheet.
Bake them about 25 minutes or until look little golden.
Remove from the pan and let cool about 20 minutes. Reduce the oven temperature to 160° c.
Place the longs in a cutting board and slice diagonally slices using a serrated knife.
Divide the biscotti in betweekn the baking sheets.
Return them to the oven and bake until lightly colored and dry
(1bout 18 minutes)
Transfer to wire racks to cool (the biscotti will be crisp as they cool)
You can store in a container for up to 4 days.