Blue Cornmeal Dried Blueberry and Pinon Nut Biscotti

Blue Cornmeal Dried Blueberry and Pinon Nut Biscotti

  Ready in : 45 mins

Blue Cornmeal Dried Blueberry and Pinon Nut Biscotti is a dairy free and lacto ovo vegetarian dessert. One portion of this dish contains roughly 4g of protein, 7g of fat, and a total of 216 calories. This recipe serves 15 and costs 88 cents per serving. 1 person were impressed by this recipe. It is brought to you by Foodista. A mixture of piñon, vanilla, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 22%, this dish is rather bad. Cornmeal Piñon Shortcakes with Berries and Lime Cream, Blueberry Blue Cornmeal Pancakes, and Cornmeal Biscotti are very similar to this recipe.

Ingredients

baking powder

baking powder

1 tablespoon

cornmeal

cornmeal

0.75 cup

blueberries

blueberries

5 oz

eggs

eggs

2

flour

flour

1.25 cups

salt

salt

0.5 teaspoon

sugar

sugar

1 cup

vanilla

vanilla

1 teaspoon

piñon

piñon

4.25 oz

Cooking in Steps

  1. 1
    Preheat oven to 350F.Line a large baking sheet (18x 13-inch) with parchment paper.

    baking paper
    baking paper
    baking sheet
    baking sheet
    oven
    oven
  2. 2
    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.

    dried blueberries

    dried blueberries

    baking powder

    baking powder

    pine nuts

    pine nuts

    cornmeal

    cornmeal

    vanilla

    vanilla

    dough

    dough

    all purpose flour

    all purpose flour

    lemon

    lemon

    sugar

    sugar

    egg

    egg

    blender
    blender
  3. 3
    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.

    dough

    dough

    dough scraper
    dough scraper
    baking sheet
    baking sheet
  4. 4
    Bake the dough for 25 minutes.With dried fruit and nuts, bake an additional 5-10 minutes.

    dried fruit

    dried fruit

    dough

    dough

    nuts

    nuts

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

    water

    water

    oven
    oven
    frying pan
    frying pan
  6. 6
    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.

    biscotti

    biscotti

    serrated knife
    serrated knife
    baking sheet
    baking sheet
    oven
    oven
  7. 7
    Bake for 25 minutes.

    oven
    oven
  8. 8
    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

    biscotti

    biscotti

    oven
    oven
  9. 9
    For longer storage, wrap airtight and freeze. Yield 14-16.

    wrap

    wrap