Bobby Flay'S Southwestern Style Blue Corn Biscotti
- 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
- Preheat the oven to 375u0b0F Line a baking sheet with parchment paper. Assemble your ingredients.
- In the bowl of an electric mixer, whisk together the flour, sugar, blue and yellow cornmeal, baking powder, and salt.
- 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.
- 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.
- Before second baking, reheat the oven to 350u0b0F.
- 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.
- Note: Time does not include resting time of at least 2 hours.
flour, sugar, stoneground blue cornmeal, stoneground yellow cornmeal, baking powder, salt, unsalted butter, eggs, anisette, pecans, pistachios
Taken from www.food.com/recipe/bobby-flays-southwestern-style-blue-corn-biscotti-117937 (may not work)