Cranberry Macadamia Cormeal Biscotti

I'm back on the horse! I don't really know what that means.

Ingredients:

1 1/4 cup all purpose flour

1 1/4 cup cornmeal

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs (room temp)

6 tablespoons of butter

1 cup sugar

3/4 cup dried cranberries

3/4 cup chopped macadamia nuts

3/4 cup semi-sweet chocolate chips

zest of one lemon

for the maple icing:

3/4 cup confectioner's sugar

1 1/2 tablespoons maple syrup

1 tablespoon water

1. preheat oven to 350

2. sift together the flour, cornmeal, baking powder, and salt--set aside

3. cream the butter and the sugar until fluffy and light

4. beat in the eggs, one at a time

5. add the flour/cornmeal mixture to the butter/sugar/egg mixture

6. add the lemon zest, chocolate, cranberries, and macadamia nuts

7. combine all the ingredients

8. on a parchment lined cookie sheet form the dough into a log that is about 14 inches long

9. bake for 30-40 minutes or until the bottom edges are slightly browned and the top begins to crack just a bit

10. remove from oven and let cool for about 20 minutes

11. slice the log into 1/2 inch slices and place back onto a parchment lined cookie sheet

12. bake for 15-18 minutes or until the edges are slightly browned

13. remove from oven and let cool completely

14. mix the ingredients for the icing and pour into a sturdy ziploc bag

15.  push the icing into one corner of the bag, making sure to release all the air from the top of the bag

16. snip off a tiny part of the corner of the bag and drizzle the icing over the biscotti

17. serve dipped in coffee or milk or dessert wine