Corn And Sun-Dried Cranberry Biscotti Don't get confused and use cornmeal in this recipe instead of corn flour. Cornmeal is coarser and will give you a grittier texture. Makes 26 Biscotti.
	Ingredients: 2 1/4 cups corn flour 1/4 cup sun-dried cranberries 1 cup plus 2 tablespoons evaporated cane sugar 1/4 cup plain soy yogurt 1/4 cup canola oil 1 teaspoon baking soda 3 tablespoons egg whites (from 1 to 2 eggs) 1 teaspoon sea salt 1/4 teaspoon ground turmeric 1 tablespoon maple syrup
	Instructions: 1. Preheat the oven to 325°F. In a mixing bowl, sift together the flour, sugar, baking soda, salt and turmeric. Set aside. 2. In another bowl, combine the cranberries, soy yogurt, oil, egg whites and maple syrup. Fold in the mixture with a plastic spatula. 3. 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 45 minutes. 4. Reheat the oven to 325°F. On a cutting board, slice the loaves into 1/2-inch slices (12 per loaf) and place on their sides on a clean nonstick baking tray. Bake 8 minutes. Cool and store in any airtight container for up to 2 weeks.

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