By Louis Lanza and Laura Morton



Corn and Sun-Dried Cranberry Biscotti

Yield: 26 biscotti

•   2¼ cups corn flour
•   1 cup plus 2 Tablespoons evaporated cane sugar
•   1 teaspoon baking soda
•   1 teaspoon sea salt
•   ¼ teaspoon ground turmeric
•   ¼ cup sun-dried cranberries
•   ¼ cup plain soy yogurt
•   ¼ cup canola oil 3 Tablespoons egg whites, from 1 to 2 eggs
•   1 Tablespoon maple syrup

Preheat the oven to 325°F. In a mixing bowl, sift together the flour, sugar, baking soda, salt and turmeric. Set aside. In another bowl, combine the cranberries soy yogurt, oil, egg whites and maple syrup. Fold in the flour mixture with a plastic spatula.

Spray a nonstick baking tray with canola oil spray. Form the dough into 2 loaves, 2 to 3 inches wide. Bake for 20 to 22 minutes. Turn off the oven, remove the cookies, set the tray on a wire rack and cool for 45 minutes.

Reheat the oven to 325°F. On a cutting board, slice the loaves into ½-inch slices (12 per loaf) and place on their sides on a clean nonstick baking tray. Bake 8 minutes. Cool on wire racks and store in an airtight container for up to 2 weeks.