Preheat oven to 375°. Line two baking sheet with parchment paper.
Mash bananas with spoon or puree bananas in food processor or blender. Then add eggs, vanilla, and almond.
Combine, cornmeal, sugar, flour, salt, grated orange. and baking powder in a large bowl, followed by the nuts ,
Add the flour mixture with the banana mixture, stirring until well-blended
Turn dough out onto a lightly floured surface; knead lightly. Divide dough in half and flatten. Shape each portion into a 12 inch-long log and 1- inch thickness Place rolls about 4-5 inches apart on a baking sheet.
Bake at 350° for about 25-30 minutes. Transfer the logs to a cutting board and let cool 10 minutes.
With a serrated knife cut the logs crosswise into 1/2 inch slice, 36 total biscotti. Arrange the cookies in a single layer on a baking sheet. Lower the oven temperature to 300. Bake the biscotti about 10 minutes per side, turning once as you bake. Transfer biscotti to a wire rack. The biscotti will crisp as they cool.
Notes
Butter versionIn a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. and almond . Stir in the combine flour mixture , followed by the nuts.