Blue Cornmeal Dried Blueberry and Pinon Nut Biscotti
Category: Desserts & Sweets | Blog URL: http://cafelynnylu.blogspot.com/2009/08/blue-cornmeal-dried-blueberry-and-pinon.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Lynne Daley
A Southwestern twist on the traditional Italian biscotti, these crunchy little biscuits are comprised of blue cornmeal, dried blueberries and pine (piñon) nuts. Blue cornmeal has a sweet nutty taste and fine texture. The ground cornmeal comes from a variety of blue corn called the Hopi corn grown in the American southwest by the Pueblo Indians. Blue corn is one of the oldest varieties of corn and probably dates back to the Pre-Columbian era. Blue cornmeal is primarily blue gray to deep purple in color and can be used interchangeably with the more common yellow cornmeal.
Dried blueberries carry forward the blue theme and impart a chewy fruity flavor to the biscotti. Added crunch and texture comes from the another ancient food, the piñon (pine) nut. The authentic Southwestern piñon nut comes from Colorado piñon tree. Pine nuts are quick to go rancid, so buy fresh ones for this recipe.