1 lb beef or chicken liver
1 cup nut flour
1 cup flax seed
1 clove garlic pressed or 1/2 tsp garlic powder
(any healthy additions like flax seed oil you wish to add)
In food processor, puree the liver and garlic until smooth (hold your breath if you hate liver like me). Add corn meal and flour to make a stiff dough. Depending on the liver moisture (and any additions), I often add additional flour to make a firmer dough. If hand kneading, wet hands to keep the mush from sticking. Turn onto a very well sprayed cookie sheet (I keep forgetting to try the Release aluminium foil) and pat down to 1/2 inch thick. Bake 20 minutes at 350. Remove from oven and immediately cut into desired shapes return to oven, turning the biscotti on its side to increase surfaces exposed to heat. Lower oven temp to 300 and bake another 30-40 minutes. Store in refrigerator or freezer.