Zubereitung

1. 1

   Preheat oven to 350F.Line a large baking sheet (18x 13-inch) with parchment paper.

2. 2

   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.

3. 3

   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.

4. 4

   Bake the dough for 25 minutes.With dried fruit and nuts, bake an additional 5-10 minutes.

5. 5

   Remove from oven and let cool on pan from 5-25 minutes. Spray with the water .

6. 6

   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.

7. 7

   Bake for 25 minutes.

8. 8

   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

9. 9

   For longer storage, wrap airtight and freeze. Yield 14-16.