| 1 | Heat oven to 325". |
| 2 | Lightly oil and flour a large baking sheet or line it with parchment paper. |
| 3 | In a mixing bowl, whisk together flour, cornmeal, sugar, lemon zest, baking powder, and salt until well blended. |
| 4 | In a small bowl, whisk together ?c water, the eggs, and the vanilla and stir into the flour mixture; the dough will be sticky. |
| 5 | Stir in hazelnuts and raisins. |
| 6 | Divide the dough into 3 equal portions. |
| 7 | On a heavily floured work surface, shape each portion into a log about 13 inches long by 2 inches wide. |
| 8 | Place the logs 2 inches apart on the prepared baking sheet. |
| 9 | Bake until logs are firm and golden brown on the bottom, about 45 minutes. |
| 10 | Remove logs from the baking sheet and cool on a wire rack for at least 30 minutes. |
| 11 | With a clean serrated knife, cut each log into ?inch-thick diagonal slices. |
| 12 | Place the slices in a single layer on a clean baking sheet (you"ll probably need to use 2 baking sheets). |
| 13 | Bake until tops of biscotti are golden brown, about 15 minutes. |
| 14 | Turn biscotti over and bake until golden brown and very dry, about 15 minutes more. |
| 15 | Cool the biscotti completely on a wire rack before serving. |
| 16 | Store in an air- tight container. |
| 17 | Martha stewart living/october/94 scanned & edited by di pahl & |
