Preheat oven to 375.

Cream together butter and sugar until fluffy.

Add the eggs, one at a time, mixing completely between each one.

Add the vanilla and salt.

Mix to combine.

In a separate bowl, combine the flour, cornmeal, and baking powder.

Mix to combine.

Fold in the pecans until evenly distributed.

Turn dough out onto a lightly floured surface.

Knead a few times and roll into a ball.

Cut ball in half.

On a parchment-lined baking sheet, add both dough balls.

Pat each log into two squares that are each 1 inch high.

Bake at 375F for 25 minutes.

Remove from the oven and turn the temperature down to 300F.

Let the biscotti cool 20 minutes.

After 20 minutes, cut the logs into 1-inch pieces (roughly 24 from each log) and place back on the cookie sheet cut side up.

Bake at 300F for another 25 minutes.

Remove from the oven when done and let cool completely.

When ready to dip the biscotti bites, melt the chocolate in the microwave or in a slow cooker.

Dip one end of each of the biscotti bites into the chocolate.

Place on a different parchment-lined baking sheet and add sprinkles or other decorations if you are so inclined.

Prepare another baking sheet with parchment paper for when the bites are dipped.