Maple Walnut Biscotti

2 cups unbleached white flour
? cup white corn meal
1 teaspoon baking powder
? teaspoon salt
2 eggs
? cup pure maple syrup
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts

Preheat oven to 350F. Spray a baking sheet with vegetable oil.

Sift together flour, cornmeal, baking powder and salt. Lightly beat the
eggs and add them to the flour mixture. Stir in the maple syrup,
vanilla and walnuts mixing just until the dough is smooth. Using a rubber
spatula and floured hands, scoop half of the dough out of the bowl and
onto one side of the baking sheet.

Shape the dough into a long log. Make a second log on the other side of
the baking tray with the remaining dough. Space the logs at least 6"
apart. Bake for 30 minutes until the top of each biscotti log is firm.
Remove them with a long spatula to a wire rack and cool for 10-15
minutes.

Cut each log on a diagonal slant into about 20 inch thick slices; place
them cut side down on the baking sheet. Reduce the oven temperature to
3o0F. and bake 15 minutes or until thoroughly baked.