Blue Corn Biscotti

-------------------------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 -----