Biscotti di Polenta

Directions

• Preheat oven to 400ºF when ready to bake.
• In a medium bowl, combine flour, cornmeal, pepper and salt.
• In a mixer with the paddle attachment, beat the butter, sugar, zest – start on low and increase to medium til light and fluffy.
• On low speed, add the egg yolk and mix till combined.
• Add flour mixture, mix on low, scrape sides, mix till incorporated.
• On a lightly floured surface, roll dough into 12″ long logs, flatten to a long rectangle – 12x2x1.
• Wrap and chill for 1 hour.
• When ready to bake, cut flattened logs into 1/4″ thick slices, place on a baking sheet equally spaced.
• Bake 8 minutes, rotate and bake 6 minutes longer – or until edges are golden brown.
• Transfer to a rack to cool.