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