blue corn-pecan biscotti dipped in Mexican chocolate Recipe

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Ingredients

  • 10 tablespoons unsalted butter
  • 2 1/2 cups unbleached all purpose flour
  • 1 1/4 cup sugar
  • 2/3 cup pecans-roughly chopped
  • 1/2 cup blue corn meal
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ancho chile powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 teaspoons vanilla-Mexican if you can find it
  • 12 ounces semisweet or bittersweet chocolate, chopped
  • 4 ounces Mexican chocolate, chopped

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