2 1/2 c. unbleached flour
1 1/4 c. sugar
2 T. yellow cornmeal
6 T. blue cornmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. pecans or pistachios, coarsely chopped
1/2 c. (1 stick) unsalted butter, room temperature
2 large eggs
2 T. brandy

Preheat oven to 375 degrees. Place Silpat on baking sheet.
Stir flour, yellow and blue cornmeals, salt, baking powder and nuts together with a fork. In a mixer, cream sugar and butter together. Beat in flour mixture until mixture comes together. Add the eggs and brandy and beat until thoroughly blended. (Mixture may be crumbly but will hold together when shaped.)
Shape the dough into a log 3" wide and 12" long directly on the Silpat. Bake for about 30 min., or until lightly browned. Cool on baking sheet for 20 min.
Reduce oven temperature to 350 degrees.
Transfer the dough log to a cutting board and cut into 1/2" slices with a serrated knife. Lay each piece cut side down on the Silpat lined sheet. Bake for 10 to 12 mins., or until lightly browned around the edges. Cool on wire rack. Store airtight.