Blue Corn Biscotti

---------- Recipe via Meal-Master (tm) v8.05

Title: Blue Corn Biscotti
Categories: Ethnic, Bakery, Biscotti
Yield: 24 Cookies

-------------------------TASTE OF NEW YORK"COOKBOOK-------------------------

----------------------------FROM THE RESTAURANT----------------------------

---------------------------------MESA GRILL---------------------------------
2 1/4 c All purpose flour
1 1/4 c Sugar
2 tb Coarse yellow cornmeal
6 tb Blue cornmeal
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Pistachios;shelled,whole
1/2 c Pecan pieces
8 tb Sweet butter;softened
2 Eggs
2 tb Anisette

------------------------------IRWIN E.SOLOMON------------------------------

Preheat oven to 350~.On slowest mixer speed,combine all ingredients but
the butter,eggs and the

anisette.Slowly add the softened butter in bits,mixing well.Add the eggs
and the anisette and knead for about 4 minutes.
Press dough into logs 3 1/2" wide by 15" long by 1" thick.Do not roll the
dough,since rolling creates air pockets.Make sure that the ends are the
same thickness as the middle.Place the logs on a non stick baking sheet and
bake for 40 minutes.Let cool.Slice the logs into 1/3" pieces and bake again
at 350~ for 8 minutes,until very light browned.Makes 24 biscotti.
Irwin E.Solomon

-----