Preheat oven to 350°. In a medium mixing bowl blend the flour, brown sugar, almonds, ground almonds, cornmeal, baking soda, salt, baking powder, cinnamon and basil. In a separate bowl whisk together the honey, water and almond extract. Add this to the dry mixture and mix until well blended. The batter will be sticky.

Turn the dough out onto a well-floured surface and knead until the dough is manageable. Divide the dough in half and form each half into a log about 12 inches long by 2 inches wide and about ¾-inch thick.

Coat baking sheets with nonstick cooking spray or parchment paper and place the biscotti logs about 3 inches apart.

Bake for 30 minutes.

Remove from the oven and allow to cool for 10 minutes. Then use a serrated knife and a cutting board to cut the logs diagonally into ½-inch slices using a light sawing motion.

Place the slices cut-side down on a baking sheet and bake an additional 15 minutes. Remove from the pan and cool on a rack.

Store at room temperature or in an airtight container for 1–2 weeks or in the freezer for 
3–4 months.
 

Yield: 3–4 dozen