Cornmeal Biscotti (2)

I am always craving for cornmeal and biscotti. This is a good one too.
Cornmeal biscotti (1).

Recipe from David Lebovitz, Anita Chu
Ingredients
210g flour
70g cornmeal, preferably stone-ground
200g sugar ( I used light brown)
1 tsp baking soda
1/4 tsp salt
2 large eggs
zest of one lemon
1 tsp vanilla extract, or 1/2 tsp almond extract
55g melted butter (salted or unsalted)
100g walnuts, toasted, coarsely chopped

baked once

sliced and ready to go for second bake

Methods
Preheat oven to 350F (175C).
In a large bowl, whisk in the flour, cornmeal, sugar, baking soda and salt.
In another bowl, mix in the eggs, lemon zest and vanilla or almond extract.
Make a well in the centre of the flour mixture, pour in the egg mixture.
Add in the butter, stir and mix until the dough is wet and crumbly.
Last, add in the nuts, stir to mix them well.

Transfer the dough onto a floured surface, knead a few times to a smooth dough.
Divide into 2 doughs, roll each into 33cm long, transfer to a baking pan.  Leave some space between two logs as they spread a bit during baking.