Cornmeal, Pinenuts & Dried Blueberry Biscotti

20 07 2011

‘Hi, my name is Katherine and I am a biscotti-aholic”.

It is my one vice post surgery and I really feel it is my medium. I love biscotti, and I especially love mixing different flours together and different flavours. I made two biscotti this weekend, a Valrhona dark chocolate and dried cherry biscotti and the one featured here, a cornmeal, pinenut and dried blueberry biscotti.

My husband grew up in Nova Scotia, the land of the blueberries, so anything with a blueberry in it is a huge hit. I was cruising around the internet and found this recipe, which I tweaked, but liked the that it had a southwest flair. Next time I make it I will seek out blue cornmeal as set out in the original recipe from a blog called Cafe Lynnylu

Blue Cornmeal, Dried Blueberry and Pinenut Biscotti

2 large eggs
2/3 cup sugar (4 3/4 oz) (** subbed in 1/2 cup splenda)
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1-1/4 cups all-purpose flour (i used half coconut flour-half wheat flour)
3/4 cup blue cornmeal
1 cup piñon (pine nuts) (4 1/4 oz)
1 cup dried blueberries (5 oz)

Preheat oven to 350 degrees, and parchment a cookie sheet. Mix all of the dried ingredients in one bowl, and have the eggs beating in the Kitchen Aide, with the sugar for a couple of minutes so they are frothy and thick. Add the froth to the dry ingredients and combine. I found the mixture a bit dry so I threw in a shot of water to make the dough doughy.

Shape into a flatten log and bake for 25 minutes, let cool, slice and pop back into a 325 degree oven for 15 to 20 minutes, depending on crispiness. Ken likes them less crisp.

These really are fabulous biscotti and with pesto season upon us, you may have some pinenuts kicking around the house to use.




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