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1
Preheat the oven to 300 degrees.
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2
Line a baking sheet with parchment.
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3
Whisk together the flours, cornmeal, coconut flakes, baking powder and salt in a bowl.
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4
In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the coconut oil and sugar at medium speed for 2 minutes.
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5
Scrape down the sides of the bowl and the beater.
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6
Add the eggs and vanilla and beat together for another minute.
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7
Scrape down the sides of the bowl and the beater.
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8
Turn off the mixer and add the flour mixture.
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9
Mix in at low speed until combined.
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10
The batter will be moist and sticky.
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11
Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet.
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12
Moisten your hands so the dough wont stick, and form a log, about 10 inches long by 2 1/2 inches wide.
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13
Repeat with the other half of the batter.
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14
The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
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15
Place in the oven and bake 40 to 45 minutes, until lightly browned, beginning to crack on the top, and dry.
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16
Remove from the oven and cool on a rack for 20 minutes (or longer).
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17
Place on a cutting board and cut 1/2 inch slices straight across the logs.
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18
Place the cookies on baking sheets and return, one sheet at a time, to the middle rack of the oven.
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19
Bake 15 minutes and flip the biscotti over.
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20
Bake another 10 minutes, or until lightly browned.
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21
Remove from the heat and allow to cool.
