---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Blue Corn Biscotti
 Categories: Ethnic, Bakery, Biscotti
      Yield: 24 Cookies
 
-------------------------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
 
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