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blue corn biscotti

I must admit I’m not the biggest biscotti fan – but I often see many eyes light up over biscotti (Val, Kathy, Mike), so I decided to make these again – since it’s been about 13 years.  And ohmygoodness…I’m getting sooo much crazy good feedback!  Melissa called to report that both she and her mom loved these cookies, said they were absolutely delicious.  Crunchy but not break your teeth crunchy with such amazing flavor.  Ali’s father-in-law, a big time biscotti fan, said these were terrific and reminded him of Italy.  Mike said they were the best he’s ever had and Jodi agreed.  I explained to Andy that these are supposed to be hard – and he said, “Hmm… good… for a hard cookie!”  We made these blue corn biscotti at Mesa Grill.  The slightly blue color draws me in, but the crunchy blue and yellow cornmeal  texture, pecans and (mild) sambuca flavors keep me munching.  I think I’m officially a biscotti fan.  These are ridiculously easy to make – very little effort here save to find the blue cornmeal – which btw I believe you can find at Whole Foods.  These cookies are great for company or for every day  – great in the afternoon or evening with coffee and will last for about 2-3 weeks in a cookie jar or airtight container.  Enjoy-

blue corn biscotti (from Cakes and Cowpokes by Wayne Harley Brachman):
2 1/2 cups all purpose flour
1 1/4 cups sugar
2 tablespoons yellow cornmeal
1/4 cup plus 2 tablespoons blue cornmeal
1 1/2 teaspoon baking powder
3/4 teaspoon salt
3/4 cup pecan pieces
8 tablespoons (1 stick) unsalted butter, room temp
2 large eggs, room temp
2 tablespoons sambuca (don’t omit this – really need it for flavor)

Preheat oven to 375 degrees.

Place the flour, sugar, yellow and blue cornmeal, baking powder, salt and pecan pieces in the bowl of your mixer.  With paddle attachment and on lowest speed, mix for a minute to distribute ingredients evenly.

Still on lowest speed, add the butter, about 1 tablespoon at a time – and mix until blended in a bit.  Add the eggs, and then sambuca and continue to mix until the dough just comes together.  Pull the batter from the mixer and with your hand mix to incorporate any extra dry ingredients floating around.

On a sheet-pan lined with parchment or foil, form 2 logs.  Make the logs about 3-4 inches wide and about 1-1 1/2 inches thick in height.  I made 1 1/2 logs.

Bake in the middle of the oven for 30 minutes – or until lightly browned.  Let cool on the baking sheet for at least 2 hours.  They can sit longer (or overnight) before you slice and bake again.

Preheat oven to 350 degrees.

Place a log carefully onto a cutting board and on a diagonal (or straight across, up to you!) slice the biscotti about 1/2 inch thick.  Continue and slice both logs.

Place the cookies down on the parchment or foil lined sheet pan (I used the same one) and bake for about 16-18 minutes total.  Half way through (after about 8-9 minutes), pull the biscotti from the oven and carefully flip each one over and continue to bake and brown the other side for the next 8-19 minutes.  They might still be a bit soft but will firm up as they cool.

Cool and store in an airtight container or cookie jar.  These make great gifts packaged up with a bag and a bow!

Enjoy-

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8 Comments

  1. Joellen

    7 years ago

    These look interesting – any suggestions on where to get the blue cornmeal.

    Thanks
    Joellen

    PS – just to let you know the banana bread was yummy!!!

    Reply
  2. Lisi

    7 years ago

    Yes I believe Whole Foods would have it. Arrowhead Mills makes some and if you look on Amazon.com they sell many different types…or a natural foods store. Maybe Mrs. Greens. Call first! Worth it.

    Reply
  3. Valerie

    7 years ago

    I do love a good biscoti, I will have to make these. Yes, you can purchase blue corn meal at whole foods

    Reply
  4. sylvie

    7 years ago

    the pics are sooooooooo pretty and cool!
    also i love what you wrote

    Reply
  5. Kelli

    7 years ago

    I tried these at Melissa’s yesterday. They are absolutely delicious..

    Reply
  6. Rachel

    7 years ago

    These are by far my most favorite recipe on the site – for now! So easy, and very delicious. Great flavors and textures coming together for a truly sophisticated treat. I let these sit overnight with a towel over them, and toasted them this morning while I had my tea, and emptied the DW. Thanks for this one – and tks for the supplies!

    Reply
    • Lisi

      7 years ago

      oh, rachel – so glad you agree with me and love these like i do – they are such great gifts too –

      Reply
  7. Rachel

    7 years ago

    Mrs Green’s DOES stock Arrowhead Mills’ organic blue corn meal. I was there today, and also went to get my $17 bottle of Sambuca. I’ll be making a lot-ti these biscotti in the near future. Tonight I am baking them, and tomorrow I’ll toast ’em. Best little crunch around! I’m up to more bribing, I admit it. And baked goods work every time! 🙂

    Reply

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