New Year's Cornmeal Biscotti

This recipe For New Year biscotti is pretty easy to make and does not require a lot of ingredients.  It is the one to try if you have never baked biscotti before. And will add a nice touch to you New Year’s celebration.

New Year's BiscottiNew Year's Biscotti

As for taste, these biscotti are mild. The cinnamon and ground clover don’t overpower a glass of fine wine!   Unlike Italian Biscotti, made with anise, which has a strong black licorice type flavor.

Tips for a truly great flavor.

Don’t leave out the cinnamon or ground cloves use the best you can find, like don’t go to the don’t go the Dollar Store for your spices

The freshnicity of the spice KEY in to success so if yours have and an expiration date that has already been on the calendar the go buy to new and through these out.

One of my personal favorites is Penney Spices. I'm a big fan of all of their spices. And their cinnamons are fantastic!

In this Cornmeal Biscotti, ground corn is one of the main ingredients I recommend that you buy only fresh stone ground. You can put it in a spice grinder and grind it to fine mead for the recipe. You will reawaken the fresh corn taste just before making the batter.

cornmeal biscotti recipe


  • 1½ cups +1 teaspoons of finely ground cornmeal
  • 1 1/3 cups +2 teaspoons if all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • Pinch of salt
  • 2/3 cup + 1 teaspoon butter
  • 2/3 cup+ 1teaspoon granulated sugar
  • 3 eggs, lightly beaten
  • 3 tablespoons honey warmed for glazing
  • 2-3 teaspoons silver and/or gold decorating sugar crystals


  1. Line a baking sheet with parchment paper or silicon baking mat and set aside. 
  2. Place one oven rack in the middle of your oven and preheat oven to 350 degrees F 
  3. In a medium size bowl combine flour, baking powder and spices.  Whisk the mix together thoroughly
  4. In large bowl cream the butter, sugar and eggs at high speed bowl. Reduce the speed to low and add the dry ingredients and mix until well combined Cover the bowl with plastic film and place in the refrigerator for 30 minutes.
  5.  Split the dough in half and shape into two equal size logs - close to 9-12 inches 
  6. Place logs on prepared baking sheet and flatten the logs to bout ¾ inches.
  7. Brush on warm honey glaze and sprinkle with decorative sugar
  8. Place into oven and bake for 22- 25 minutes, or until firm. Remove from oven and reduce heat to 325 degrees F.
  9. Cool on cookie sheet for 5 minutes, and then carefully transfer to a wire rack to cool before cutting. 
  10. After the logs have cooled transfer to a cutting board and cut each loaf into 1/2 inch wide diagonal slices. 
  11.  Place slices back on the cookie sheet, on one side, return to the oven and bake for 9 minutes. 
  12. Turn cookies over, and bake for 7 to 9 minutes or until golden and crisp.
  13. Remove from oven and cool completely, then store in an airtight container (or a fancy biscotti jar). 
  • Tip Depending on the humidity the second baking may take longer. You are looking to get your biscotti dried out and crunchy. Don't skip the crunch!
  • TIP: I put a marble slab in the fridge and transfer the log to the slab to speed cooling
New Year's BiscottiNew Year's Biscotti

Once cool and crisp, pour your self some sweet holiday wine and sit down to enjoy your very own New Year's Cornmeal Biscotti

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