Savory Parmesan and Fennel Biscotti

Combine the flour, cornmeal, salt, baking powder, baking soda, black pepper and cayenne in a medium bowl and whisk it all together. Stir in the grated cheese, the fennel seed and the chopped pine nuts.

In a small bowl, beat together the eggs and buttermilk. Pour the wet mixture into the dry and stir together with a fork until a crumbly dough forms. Turn the dough out onto a lightly floured board and knead it a few turns, just until it is smooth. It may still be slightly sticky. Form the dough into a ball, wrap it in plastic wrap and let it rest about fifteen minutes.

Divide the dough into three equal parts. Take one part at a time, keeping the rest of the dough wrapped, and roll it out into a one-inch diameter log. It will look too skinny, more like a rope, but don't worry. Put the logs on a baking sheet lined with parchment, spacing them two inches apart, and flatten them just slightly with the palm of your hand.

Bake the logs at 375 degrees F for twenty minutes, until golden. The tops may split as they bake - again, don't worry. Let them cool on their baking sheet for a few minutes, then carefully transfer them to a rack and let them cool at least twenty minutes more.

Meanwhile, lower the oven temperature to 22 degrees F.

Using a very sharp, thin, serrated knife, slice the logs on a diagonal, about 1/4 inch thick. Arrange the slices on parchment lined baking sheets (you will need two), and bake them for 35 minutes. Flip the biscotti over and bake again for another 35 minutes, or until they are dry and crisp. Let the biscotti cool completely on racks.

If you pack these biscotti in airtight tins, they will keep well for several weeks, but only if no one knows about them. They are delicious!