1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
Zest of 2 large lemons
Juice of 1 lemon
2-1/2 cups unbleached all-purpose flour
1/2 cup Kenyon’s stoneground (white) cornmeal
1-1/2 tsp baking powder
1/2 tsp kosher salt
1 cup currants
Preheat oven to 325°F. Line a baking sheet with a Silpat or parchment paper.
In a stand mixer fitted with the paddle, or in a large bowl with a hand mixer, beat butter and sugar at medium speed until well blended. Add eggs, vanilla, lemon zest and lemon juice, and beat until combined. Add flour, cornmeal, baking powder and salt, and beat until combined. Stir in the currants.
Turn the dough onto a very lightly floured countertop and bring together in a ball. The dough will be sticky, but carry on! Divide dough in half, and place each half on the baking sheet, a few inches apart. Pat each half into a log approximately 10 inches long, 2 inches wide, and 1 inch high. (You may need to wet your hands to keep the dough from sticking.) Place baking sheet in the oven for 25-30 minutes, or until the logs start to turn golden at the edges. Remove from the oven and, with a wide spatula, transfer logs to a wire rack to cool for 15 minutes.
Using a very sharp non-serrated knife, slice each log into 3/4-inch slices, and place slices on their side on the baking sheet. They will not expand, so the slices can be placed 1/4 inch apart. There will be some crumbling, because of the cornmeal in the dough. Don’t worry – let them crumble! Return biscotti to the oven and bake until golden brown on top, about 20 minutes. Turn the biscotti over, and bake an additional 15-20 minutes, until the biscotti are brown and crisp.
Transfer to a wire rack to cool completely. Store in an airtight container.