Makes Approximately 12-15

These crispy but tender cornmeal (polenta) and current biscotti from the Veneto are perfect for breakfast or as an afternoon snack with an espresso or tea.

150 Grams Yellow or White Cornmeal

180 Grams All Purpose or “00” Flour

35 Grams White Sugar

1 1/2 tsp Baking Powder

1/2 tsp Salt

175 Grams Cold Unsalted Butter, Cubed

130 Grams Currants

2 Eggs

2 Tbsp Amaretto

1 tsp Vanilla

Blend together the cornmeal, flour, sugar, baking powder, salt and butter with a stand mixer (fitted with paddle) or use your hands. Mix until the butter is broken down into small pieces. Add in the currents and stir to distribute.

Whisk together the wet ingredients until well combined.

Add the wet to dry ingredients and gently mix until combined, don’t over mix.

Wrap the dough it plastic, flatten and chill for 20-30 minutes.

Roll out the dough on a lightly floured surface, until about 1/4 inch thick. Use a knife or a diamond cutter to cut the dough into diamond shapes.

Gently brush with egg wash (egg yolk with a splash of cream or water) and dust with sanding sugar or white sugar.

Bake at 375 for about 15 minutes. They should be lightly golden brown.