I LOVE homemade biscotti. I usually just switch up my traditional lemon almond biscotti recipe a bit and it never fails. These orange and date biscotti are one such switch that was too good not to share. They seem far more indulgent than they really are, which makes them pure perfection in my book!
Line baking sheet with parchment paper. In a large measuring cup or bowl, mix together flour, cornmeal, baking powder, and salt.
In stand mixer, or large bowl, beat sugar and eggs until pale yellow. Mix in orange zest and vanilla extract. Add in flour. Mix until just blended (dough will be sticky). Stir in dates. Let dough rest for five minutes.
Divide the dough in half. With wet palms (just run under faucet), shape dough into two flat "logs" - about 1" high.
Bake for 35 minutes until lightly browned. Cool for 5 minutes.
Using a serrated knife, carefully cut the cookies diagonally, crosswise into ¾-inch-thick slices. Arrange the biscotti cut side down on the sheet.