Recipe for cooking blue corn biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Blue Corn Biscotti

2 1/2 c. all-purpose flour
1 1/4 c. sugar
2 Tbsp. yellow cornmeal
1/4 c. plus 2 Tbsp. blue cornmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. pecan pieces
8 Tbsp. unsalted butter (at room temperature)
2 lrg. eggs
2 Tbsp. anisette or sambuca

Set a rack in the middle of the oven and preheat to 375 degrees F.

Put flour, sugar, yellow and blue cornmeal, baking powder, salt and pecans in the bowl of an electric mixer and stir together with a fork. With the mixer at its lowest speed, beat in the butter bit by bit until blended. Add eggs and liqueur; beat until the dough is thoroughly blended and masses together. Transfer dough to a floured work surface. Shape it into a log 3 in.es wide, 12 in.es long, and 1 in. high. Place it on a parchment paper-lined or nonstick baking sheet pan. Bake for 30 mins., or until lightly browned. Let cool on the baking sheet for at least 2 hours or overnight.

Preheat oven to 350 degrees F.

Transfer the dough log to a cutting board. With a serrated knife, slice the log into 1/2-in. slices, and lay them on the baking sheet. Bake for 10 to 12 mins., until lightly browned around the edges. After 6 mins., turn the pan from front to back if they are not browning evenly. Cool on the baking sheet on a wire rack.