Blue Corn-Pecan Biscotti Dipped In Mexican Chocolate

• Blue Corn-Pecan Biscotti
• 10 tablespoons unsalted butter
• 2 1/2 cups unbleached all purpose flour
• 1 1/4 cups sugar
• 2/3 cup pecans pieces-roughly chopped
• 1/2 cup blue cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ancho chili powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 2 teaspoons vanilla extract-Mexican if you can find it
• Mexican Chocolate Dip
• 12 ounces semis sweet or bittersweet chocolate, chopped
• 4 ounces Mexican chocolate, chopped

1. Preheat the oven to 350. Line to half size baking pans with parchment paper and set aside. Melt the butter over low heat taking care not to boil it. In a large mixing bowl, stir together the flour, sugar, pecans, cornmeal, baking powder, cinnamon, chili, baking soda and salt until completely combined.
2. In a small mixing bowl, whisk the eggs with the vanilla to combine them. Pour the eggs and the melted butter over the dry ingredients and stir to form a soft dough. Do not hesitate to use your hands to knead it slightly to form a soft dough but keep in mind, the more you mix it, the tougher it will be in the dry stage.
3. To shape the biscotti, divide the dough into 2 or 4 equal pieces. Stretch the dough out so that it is the length of the pan, about 16" long, and then pat it down to about 3/4 inches in height. The larger sized logs will be nearly 3 inches wide while the smaller ones will be around 1 1/4 inches wide. If the dough seems too sticky to work with, moisten your hands with a small amount of cold water and then shape them. Bake the logs until they are slightly firm and spring back when pressed, about 25-28 minutes for the large logs and 20 minutes for the smaller ones. Allow them to cool for at least 4 hours, or over night before slicing.
4. Preheat the oven to 350. To slice the logs, place them on a cutting board and carefully trim away one end using a sharp serrated knife. Slice the biscotti 3/4 inches apiece and place them back onto the sheet pan so that they are standing up. Place the pans into the oven and turn it off. Do not open the door for at least one hour. To check for dryness, gently squeeze a slice, if it gives, it isn't dry. Repeat the process by heating the oven to 300 degrees, return the biscotti to the oven and turn off the heat. Check them after 15 minutes. Do this carefully to be sure you do not over bake them. Allow them to cool completely before dipping or packing them.
5. Place the chocolates into a heat proof bowl and set it over a pot of barely simmering water. Stir to melt the chocolate and when it is half melted, turn off the heat. Continue to stir until most of the chocolate is melted and then remove it from the heat. Stir until the chocolate is completely melted and is slightly warmer than body temperature.
6. Dip the bottom of each cookie into the chocolate and place it upright on a tray lined with parchment paper to set. If it is a warm or humid day, refrigerating it for 5-10 minutes will speed up the process but do not leave the pans in the fridge any longer than that or you will lose your shine on the chocolate.
7. When the chocolate is fully hardened, remove the biscotti from the paper and pack them up airtight to keep them crispy. Be sure to keep them away from warm or sunny spots to prevent the chocolate from melting.

cornpecan biscotti, butter, flour, sugar, pecans, cornmeal, baking powder, ground cinnamon, ground ancho chili powder, baking soda, salt, eggs, vanilla, chocolate, semis sweet, chocolate

Taken from food52.com/recipes/31838-blue-corn-pecan-biscotti-dipped-in-mexican-chocolate (may not work)