1 3/4 c. all-purpose flour
1 tsp. salt
3/4 c. sugar
1 egg
3/4 c. fine yellow cornmeal
2 sticks unsalted butter, softened
1 tsp. vanilla extract

Preheat oven to 375 degrees. Butter and flour 2 large cookie sheets. On a piece of waxed paper, combine the flour, cornmeal and salt.

In a large bowl, beat the butter and sugar with a hand held electric mixer until light and fluffy. Beat in the egg and vanilla. Stir in the dry ingredients with a wooden spoon until well blended. Cover and refrigerate the dough until firm enough to handle (at least 1 hour).

Scoop up 1 heaping teaspoon of the dough and roll into a log about 2 inches long. Bend to form a crescent shape. Repeat with the remaining dough. As they are shaped, place the biscotti about 2 inches apart on the prepared cookie sheets. With your hands or the back of a wooden spoon, lightly flatten the biscotti. Bake for 15-20 minutes or until golden brown. Transfer to racks to cool.