Cornmeal Biscotti

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David Lebovitz


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1 1/2 cups (210g) flour

1/2 cup (70g) cornmeal, preferably stone-ground

1 cup (200g) sugar

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

zest of one lemon

1 teaspoon vanilla extract, or 1/2 teaspoon almond extract

4 tablespoons (55g) melted butter (salted or unsalted)

1 cup (100g) walnuts, toasted and coarsely chopped

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