
Blue Cornmeal Dried Blueberry and Pinon Nut Biscotti
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
1 tablespoon

cornmeal
0.75 cup

blueberries
5 oz

eggs
2

flour
1.25 cups

salt
0.5 teaspoon

sugar
1 cup

vanilla
1 teaspoon

piñon
4.25 oz
Cooking in Steps
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1Preheat oven to 350F.Line a large baking sheet (18x 13-inch) with parchment paper.
baking paper
baking sheet
oven -
2Combine 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
baking powder
pine nuts
cornmeal
vanilla
dough
all purpose flour
lemon
sugar
egg
blender -
3Transfer 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 scraper
baking sheet -
4Bake the dough for 25 minutes.With dried fruit and nuts, bake an additional 5-10 minutes.
dried fruit
dough
nuts
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5Remove from oven and let cool on pan from 5-25 minutes. Spray with the water .
water
oven
frying pan -
6Let 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
serrated knife
baking sheet
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7Bake for 25 minutes.
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8Remove 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
oven -
9For longer storage, wrap airtight and freeze. Yield 14-16.
wrap