Blue Corn Biscotti
Yield
24 servingsPrep
20 minCook
48 minReady
68 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 ¼ | cups |
sugar
|
|
| 2 | tablespoons |
cornmeal
coarse, yellow |
|
| 6 | tablespoons |
cornmeal
blue |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
pistachio nuts
shelled, whole |
|
| ½ | cup |
pecans
pieces |
|
| 8 | tablespoons |
butter, unsalted
softened |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
anisette
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 296 | ml |
sugar
|
|
| 3E+1 | ml |
cornmeal
coarse, yellow |
|
| 9E+1 | ml |
cornmeal
blue |
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
pistachio nuts
shelled, whole |
|
| 118 | ml |
pecans
pieces |
|
| 1.2E+2 | ml |
butter, unsalted
softened |
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
anisette
|
* |
Directions
Preheat oven to 350oF.
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 3½ inches wide by 15 inches long by 1 inch 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 ⅓ inch pieces and bake again at 350℉ (180℃) for 8 minutes, until very lightly browned.
