Blue Cornmeal Dried Blueberry and Pinon Nut Biscotti

Blue Cornmeal Dried Blueberry and Pinon Nut Biscotti

Blue Cornmeal Dried Blueberry and Pinon Nut Biscotti

45 minutes

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Details
  • Serving Size:   15
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   7 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • dessert
Comments
Ingredients
  • 1 tablespoon baking powder
  • 3/4 cup blue cornmeal
  • 1 cup dried blueberries (5 oz)
  • 2 eggs, lightly beaten
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup sugar, divided
  • 1 teaspoon vanilla
  • 1 cup piñon (pine nuts) (4 ¼ oz)
Instructions

Preheat oven to 350F.Line a large baking sheet (18x 13-inch) with parchment paper.

Combine eggs, sugar, baking powder, and vanilla,Beat until creamy looking.The egg/sugar mixture will be thick and lemon colored.Lower the mixer speed, add flour and blue cornmeal.Beating gently until incorporated.Stir in dried blueberries and pine nuts.Dough will be very wet.

Transfer the dough to the prepared baking sheet.Shape into a rough log about 14 "x, 2 1/2 " wide X 3/4" thick. Smooth the top of the dough with a wet dough scraper.

Bake the dough for 25 minutes.With dried fruit and nuts, bake an additional 5-10 minutes.

Remove from oven and let cool on pan from 5-25 minutes. Spray with the water .

Let stand 5 minutes to soften crust.Reduce oven temperature to 325 degrees F.Wait 5 minutes.Use a serrated knife to cut the biscotti 3/4"wide diagonally.Set the biscotti upright on the prepared baking sheet.

Bake for 25 minutes.

Remove from the oven and transfer to a rack to cool.Store in an airtight container to preserve their texture. Biscotti can be stored at room temperature for two weeks

For longer storage, wrap airtight and freeze. Yield 14-16.

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