Blue Corn Biscotti

Ingredients

2 1/4 c all purpose flour
1/4 c sugar
2 tb coarse cornmeal
6 tb blue cornmeal
1 1/2 ts baking powder
1/2 ts salt
1/2 pistachios
1/2 pecan
8 tb sweet butter
2 eggs
2 tb anisette

Instructions

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