Instructions: Preheat oven to 350 degrees. Line a heavy baking sheet with parchment paper or foil, or lightly grease with butter.

In a food processor, combine cornmeal with flour, 1 cup sugar, baking powder and salt. Process for a few seconds to blend dry ingredients. Add butter and pulse just until mixture has an evenly gritty texture. (Note: If you dont own a food processor, you can make the dough in a bowl, using a pastry blender.)

In a small bowl, lightly beat eggs and vanilla. Pour them evenly over dry ingredients. Pulse machine a few times to blend. Using a rubber spatula, scrape along bottom of bowl. Add cranberries and pulse machine a few more times, just until dough begins to clump.

Turn dough out onto table. Gather it together and gently form into a disk.

Using a sharp knife, divide it into two equal parts. On a lightly floured surface, form each piece into a 12 inch log. Transfer logs to prepared baking sheet. These will spread more than most other biscotti, so place logs at least 6 inches apart. Sprinkle with remaining teaspoon of sugar.

Bake for 30 minutes, or until logs begin to turn golden. Remove from oven and set aside to cool slightly on tray, 5 to 10 minutes. Leave oven on.

Using a spatula, transfer logs to a cutting board. Using a large sharp knife and a quick downward motion, cut each log crosswise on a slight diagonal into 1/2 inch-thick pieces, discarding (or eating) the ends. Use a spatula to transfer them back to the baking sheet; arrange them cut side up on the prepared sheet. (If baking sheet is buttered, wipe off crumbs but dont grease again.)

Bake for 12 minutes, or until undersides of cookies show the barest hint of color. Dont over-bake. Leave them on baking sheet to harden and cool completely. Store in an airtight container at room temperature for up to three days.

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