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1
Preheat the oven to 375u00b0F Line a baking sheet with parchment paper. Assemble your ingredients.
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2
In the bowl of an electric mixer, whisk together the flour, sugar, blue and yellow cornmeal, baking powder, and salt.
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3
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.
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4
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.
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5
Before second baking, reheat the oven to 350u00b0F.
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6
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.
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7
Note: Time does not include resting time of at least 2 hours.
