Makes about 3 dozen

Restaurants sometimes present a bite-size sweet with the check. At Lumiere in West Newton, that means thin slices of pumpkin seed biscotti. They have a delightful gritty crunch from the cornmeal in the dough. Executive chef and new co-owner Jordan Bailey, who cooked for former owner Michael Leviton for five years, says the crisp biscotti pair well with coffee or tea. Bailey attributes the recipe to longtime cook Johnny T, whom he describes as the “resident jack-of-all-trades’’ in the kitchen.

1½ cups pumpkin seeds (pepitas)

½ cup (1 stick) unsalted butter, at room temperature

¾ cup sugar

2 eggs

1 teaspoon vanilla extract

1½ cups flour

½ cup cornmeal

1½ teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon fine sea salt (or regular salt)

1 egg white (for glaze)

1. Set the oven at 300 degrees. Have on hand one large baking sheet lined with parchment and one medium baking sheet.

2. On the medium pan, spread the pumpkin seeds. Bake for 8 to 10 minutes or until the seeds are aromatic and some have turned golden. Remove from the oven and cool to room temperature. Raise the oven temperature to 350 degrees.

3. In an electric mixer, beat the butter until creamy. And the sugar and beat until creamy and fluffy. Add the eggs, one at a time, and beat until incorporated, scraping down the sides of the bowl a few times. Beat in the vanilla.

4. In a bowl, combine the flour, cornmeal, baking powder, cinnamon, and salt. Add the dry ingredients to the butter mixture and beat on low speed until fully blended. Stir in the pumpkin seeds.

5. Using a large firm spatula, transfer half of the dough, in a long clump, onto one side of the large, parchment-lined baking sheet. Place the remaining dough, in a second long clump, about 3 inches apart. With floured hands, lengthen each clump into a log about 11 inches long and 2½ inches wide, spacing the two logs at least 3 inches apart. Brush the logs with egg white.

6. Bake for 25 minutes or until the logs are golden and feel mostly firm. Remove the pan from the oven and let stand for 20 minutes or until cool enough to handle. Lower the oven temperature to 275 degrees.

7. Transfer the logs to a cutting board. Using a sharp serrated knife, in a sawing motion, cut the logs into ¼- to ?-inch-thick slices on a slight diagonal. (They can also be cut into ½- to ¾-inch-thick slices, if desired.)

8. Discard the parchment from the large pan. Place the biscotti, cut side down, on the large and medium baking sheets (or bake in two batches). Return the pans to the oven and bake for 20 to 25 minutes (slightly longer for thicker biscotti), rotating the pans from top to bottom and front to back halfway through baking, to slowly dry and lightly toast the slices. The biscotti should be lightly golden; they will firm up more as they cool. Cool on the pan to room temperature. Lisa Zwirn. Adapted from Lumiere

Lisa Zwirn can be reached at lisa@lisazwirn.com.