Cornmeal Date and Almond Biscotti

These biscotti are 'off-the-charts' on so many levels...but my fave is the texture from the cornmeal!!

2 1/2 cups cornmeal you can use coarse or fine - or a combination of both
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt unless you use salted almonds - in which case, you can omit the salt
2/3 cups butter softened
2 cups granulated sugar
4 eggs
grated orange zest from one orange you can use orange extract if you don't have oranges
2 cups dates pitted and chopped
2 cups roasted almonds

Preheat the oven to 350 and line a large baking sheet (12"x18") with parchment.
In a large bowl, mix flour, cornmeal, baking powder and salt; set aside.
In the bowl of a stand up mixer, mix butter until light; then add sugar and mix again. Add eggs and orange zest and mix until combined.
With the mixer on low speed, add in dry ingredients and then add dates and almonds and give it one more good mix.
Add the batter to the cookie sheet, spread to the corners and bake for about 45 minutes until browned and firm to the touch
Remove pan, let cool for a few minutes and cut into 'bars' (3 across and 12-15 down)
Place the bars cut side up back into the pan (you'll have to do two turns at this)...bake 10 minutes for a softer cookie and 20 for a darker cookie!!

*inspired by a recipe from www.marthastewart.com