Breakfast Biscotti

Directions

1. 1
   Heat oven to 325°.
2. 2
   Lightly oil and flour large baking sheet. Whisk together flour, corn meal, sugar, lemon zest, baking powder and salt.
3. 3
   In another bowl, whisk together 1/2 cup water, eggs and vanilla; stir into dry mixture and stir in nuts and raisins. Divide dough into 3 equal parts.
4. 4
   On heavily floured surface, shape each portion into log about 13-inches long by 2-inches wide.
5. 5
   Place on baking sheet 2 inches apart.
6. 6
   Cool for 30 minutes.
7. 7
   Slice on diagonal into 1/2-inch slices.
8. 8
   Place on baking sheet and bake 15 minutes until very dry.
9. 9
   Cool completely.
10. 10
    Store in airtight container.