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Blue Corn BiscottiRecipe : Blue Corn Biscotti
Procedure :
-------------------------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 ----- |
