Corn Biscotti

These delicious creatures are a combination of Christina Tosi's brilliant Corn Cookies, and the Elisabeth Prueitt's biscotti. Bright in color with a sweetness reminicant of cereal, these cookies will be sure to impress.

If you don't have corn powder you can buy freeze dried corn and pulverize it in a food processor.

Ingredients

• 1 stick butter (soft)
• 2 large eggs
• 1 tsp vanilla
• 200 grams all purpose flour
• 65 grams corn powder
• 45 grams corn flour
• 200 grams sugar
• 2 tsp baking powder
• 1/4 tsp tumeric (for color)
• 1/4 tsp salt

Instructions

1. Adjust the oven rack to middle position and heat oven to 325° F.
2. Beat the butter in a stand mixer with the paddle attachment for 2 minutes (until softened and spread out).
3. Add sugar and beat for 2 minutes.
4. Add eggs and vanilla, beat for 2 - 5 minutes, until the color lightens.
5. In a separate bowl, combine dry ingredients and mix to combine.
6. Add the combined dry ingredients and mix until just combined.
7. Transfer the dough to a lightly floured surface and divide into two equal portions. Roll each out to make cylinders with a diameter of around 2 inches.
8. Place both cylinders on a baking sheet lined with parchment paper. Bake for 25 - 35 minutes, until the top is lightly browned.
9. Remove from oven and let cool on a wire rack for 5 minutes.
10. Cut slices from the logs diagonally, then place back on the sheet and bake for 5 - 10 minutes to crisp up the cookies.