Blue Cornmeal Dried Blueberry and Pinon Nut Biscotti Recipe

In a large bowl, combine the eggs, sugar, baking powder, and vanilla. Beat with an electric mixer until the mixture is creamy, thick, and a pale lemon color.

Lower the mixer speed and gradually add the flour and blue cornmeal, beating gently until just incorporated. Fold in the dried blueberries and pine nuts. The dough will be quite wet at this stage.

Remove the baked log from the oven and let it cool on the pan for 5 to 25 minutes. Give it a light spritz with water, then let it stand for another 5 minutes to soften the crust slightly.

While it's cooling, reduce your oven temperature to 325°F. Once cooled enough to handle, use a serrated knife to cut the log diagonally into slices about ¾ inch wide. Arrange the cut biscotti upright on the same baking sheet.