Cornmeal Biscotti

Note from Cheri: This recipe is courtesy of the American Institute for Cancer Research. For lots more healthy, low fat and diabetic friendly recipes and information, click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods column, right here at Fabulous Foods.

1-1/2 cup yellow cornmeal 1-1/2 cup all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 9 tablespoon butter or margarine 3/4 cup currants or blueberries* 2 eggs, lightly beaten grated zest of 1 lemon (optional) 1 teaspoon vanilla 2 tablespoons water *If using frozen blueberries, do not thaw before baking.

Yield: 36 cookies Preheat oven to 350°F. In a food processor, pulse together the flour and cornmeal to blend. Cut the butter into 9 pieces and add to the food processor. Pulse until the butter is blended into the dry ingredients. Transfer the mixture to a bowl and mix in the currants or blueberries. Beat the eggs, lemon zest if using, vanilla, and two tablespoons water into the dry ingredients. Divide the dough into 3 parts. Place the pieces of dough on a non-stick baking sheet. Shape each piece into a long rounded-top, flattened log, 2-1/2-inches x 8-inches x 1-inch. Bake for about 20 minutes, until the dough is a light gold. Let cool 5minutes. Cut each log diagonally into 3/4-inch slices. Place the slices, cut side down, on the baking sheet. Bake the biscotti 5 minutes. Turn them over, and bake 5 minutes longer, until they are firm. Transfer the cookies to a rack and cool completely. Store the biscotti in a tightly covered tin. They will keep 1 to 2 weeks. Per Cookie: 84 Cal; 3gm Fat; 14gm Carb; 13mg Cholesterol; 51mg Sodium Exchanges: 1 Starch; 1/2 Fat.