Blue Corn Biscotti

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, blue cornmeal, baking powder, and salt until well combined.

3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.

4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped almonds until evenly distributed.

6. Divide the dough in half and shape each portion into a log, about 12 inches long and 2 inches wide. Place them on the prepared baking sheet, making sure to space them apart.

7. Bake in the preheated oven for 25-30 minutes, or until the logs are set and lightly golden.

8. Remove the logs from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 325°F (165°C).

9. Using a sharp knife, slice the logs into 1-inch thick slices. Place the slices cut side down on the baking sheet.

10. Bake the biscotti for an additional 15-20 minutes, flipping them halfway through, until they are crisp and dry.

11. Once baked, transfer the biscotti to a wire rack to cool completely before serving or storing in an airtight container.