Cornmeal-Fig Biscotti

Preheat oven to 375 degrees F. Lightly coat a large cookie sheet with nonstick cooking spray; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, baking soda, and ginger, beating until combined. Beat in eggs and vanilla. Beat in cornmeal and lemon peel. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour and the figs.

Divide dough in half. Shape each portion into an 8-inch-long log. Place logs 3 inches apart on prepared cooked sheet; flatten the logs slightly until 2 inches wide. Bake for 18 to 20 minutes or until firm and a wooden toothpick inserted near center of each log comes out clean. Cool on cookie sheet on a wire rack for 1 hour.

Preheat oven to 325 degrees F. Using a separated knife, cut each log diagonally into 1/2-inch-thick slices. Arrange slices, cut sides down, on cookie sheet. Bake 10 minutes; turn slices. Bake for 8 to 10 minutes more or until dry and crisp. Transfer to a wire rack; cool.

If desired, in a small saucepan, heat white chocolate and shortening over very low heat until melted and smooth. Drizzle over biscotti on waxed paper; let stand until chocolate is set.