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Preheat oven to 350F. Prepare a large baking sheet with parchment paper.
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Whisk together all-purpose flour, yellow cornmeal, sugar, baking powder, salt, and black pepper to remove any lumps. Stir in ½ cup of Parmesan; set aside.
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In a separate bowl, combine vegetable oil, butter, buttermilk, and 2 of the eggs. Pour over the dry ingredients and stir just until everything is moistened.
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Spread dough onto prepared baking sheet and pat into a 12″ x 4″ rectangle. Beat remaining egg and brush it over the dough with a pastry brush. Sprinkle with the reserved Parmesan.
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Bake for 20 minutes. Cool for 10 minutes on a cooling rack. Lower oven to 300F while it cools.
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Gently slide the loaf onto a cooling rack (with the parchment). Use a serrated knife to slice into ½″ thick slices. Place slices, cut side down, onto the baking sheet lined with a new piece of parchment.
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Bake for 15 minutes; flip biscotti and bake for another 15 – 20 minutes or until the biscotti is golden and crisp. Let cool before serving. Best served warm.