Bobby Flay's Southwestern Style Blue Corn Biscotti

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 1/2 cup stone-ground blue cornmeal
• 3 tablespoons stone-ground yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, at room temperature
• 2 large eggs
• 2 tablespoons anisette (or sambuca liqueur)
• 1/2 cup coarsely chopped pecans
• 1/2 cup coarsely chopped unsalted pistachios

Recipe

• 1 preheat the oven to 375°f line a baking sheet with parchment paper. assemble your ingredients.
• 2 in the bowl of an electric mixer, whisk together the flour, sugar, blue and yellow cornmeal, baking powder, and salt.
• 3 with the mixer set at its lowest speed, add the butter to the dry ingredients, a little at a time, beating until the mixture resembles coarse meal. beat in the eggs, one at a time. stir the liqueur into the dough until incorporated. stir in the nuts until the dough is thoroughly blended and holds together in a ball.
• 4 transfer the dough to the baking sheet and gently press to form a log measuring approximately 3 inches wide, 1 1/2 inches high, and 10 inches long. bake for about 25 minutes, or until lightly browned. remove from the oven and allow to rest for at least 2 hours or for as long as 8 hours.
• 5 before second baking, reheat the oven to 350°f.
• 6 using a serrated knife, carefully cut the log crosswise into 1/3-inch thick slices. lay the slices on the same parchment paper-lined baking sheet and bake for 8 to 10 minutes or until lightly browned around the edges but still slightly soft in the middle. for more even baking, turn the biscotti over after 4 minutes. remove from the oven and cool on the baking sheet.
• 7 note: time does not include resting time of at least 2 hours.