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Prep 20 mins
Cook 35 mins
A Southwestern flair to a traditional recipe! Here, the blue corn of the Hopi Indians is used to make fabulous, practically addictive cookies inspired by the famous "twice baked" Italian biscotti. It's this treatment that gives biscotti their distinctive crispy crunch. Good with a cup of coffee. From Bobby Flay.
- 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 375°F 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 350°F.
- 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.