2tablespoonsbourbonmay substitute 2 teaspoons vanilla + 1 tablespoon ice water
Toast pecans in a 350F oven for about 5 minutes.
Preheat the oven to 375F.
Line a baking sheet with silpat or parchment paper.
Mix the flour, sugar, cornmeal, baking powder, salt, and pecans in the bowl of a mixer fitted with a paddle. Blend on low for a few seconds or until well blended.
On the slowest speed add the butter a little at a time until the mixture looks like small crumbs.
Add the pecans.
Add the eggs and bourbon and beat until you can form a ball with the dough that won't fall apart.
Remove from the bowl and form into a long loaf on the silpat covered baking sheet. The loaf should be just a little higher than your fingers if you lay your flat hand next to it.
Bake for 30 minutes or until lightly browned.
Remove from the oven and let cool on the baking sheet for 20 minutes. Don't let it get cool - it needs to still be warm.
Reduce oven temperature to 350F.
Put the loaf on a cutting board and slice it into 1/2-inch thick slices. Some people use a serrated knife - I use a chef's knife. Use what works best for you. If you slice straight across you'll get about 24 medium sized biscotti. If you cut on a diagonal you'll get about 18. I prefer to cut on the diagonal.
Place cut side down on the baking sheet and put back in the oven for 10 to 12 minutes. They should be lightly browned around the edges.
Carefully turn each biscotti over and return to the oven to bake for 10 minutes more.
Remove from the oven.
Leave on the baking sheet until completely cool. Store in an airtight container.
Store tightly covered in the pantry. Biscotti will keep for weeks.