Blue Corn Biscotti
Submitted by TAP
Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.
YIELD
24 servingsPREP
20 minCOOK
48 minREADY
68 minWhen the Southwest meets Italy, you get biscotti with blue cornmeal, pistachios, and a splash of anisette. It’s a combination that has no business working this well.
Blue cornmeal gives these cookies an earthy, slightly sweet depth and a gorgeous purple-grey hue. Pistachios and pecans add crunch in every bite, while anisette brings that classic licorice warmth that biscotti lovers live for.
Twice-baked until dry and crunchy, they’re practically engineered for dunking into espresso, hot chocolate, or a glass of Vin Santo.
Kitchen Tips
- Press the dough into logs by hand instead of rolling. Rolling traps air pockets that crack during baking
- Make sure the logs are even thickness from end to end so everything bakes at the same rate
- Let the logs cool completely before slicing or they’ll crumble
- Blue cornmeal can be found at specialty stores or online. It’s worth seeking out for the color and flavor
Ingredients
Directions
Preheat oven to 350oF.
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 3½ inches wide by 15 inches long by 1 inch 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 ⅓ inch pieces and bake again at 350℉ (180℃) for 8 minutes, until very lightly browned.
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