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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