Double Corn-Parmesan Biscotti

http://www.eatingwell.com/recipes/double_corn_parmesan_biscotti.html

From EatingWell:  November/December 1992

Corn kernels and cornmeal give these savory biscotti a pleasant crunch. Fresh or frozen corn kernels work equally well.

About 4 dozen biscotti | Active Time: 30 minutes | Total Time: 2 hours

Ingredients

• 2 cups corn kernels
• 1 1/3 cups all-purpose flour
• 2/3 cup freshly grated Parmesan cheese
• 1/2 cup yellow cornmeal
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 large eggs
• 2 large egg whites
• 1/2 teaspoon hot pepper sauce

Preparation

1. Preheat oven to 325°F. Coarsely chop corn in a food processor or blender. Set aside.
2. Combine flour, cheese, cornmeal, sugar, baking powder, salt and baking soda in a large bowl. Whisk together eggs, egg whites and Tabasco in a medium bowl. Add the wet ingredients to the dry ingredients; mix until almost smooth. Add the chopped corn and mix well.
3. Working on a floured surface, shape the dough into 2 logs, each about 14 inches long and 1 1/2 inches thick. Place the logs on a prepared baking sheet and bake until firm to the touch, 22 to 27 minutes. Transfer the logs to a rack to cool. Reduce the oven temperature to 300°.
4. Cut the logs diagonally into 1/2-inch-thick slices. Stand the slices upright on the baking sheet and bake for 60 minutes. Let cool.

Nutrition

Per biscotti : 35 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 10 mg Cholesterol; 6 g Carbohydrates; 2 g Protein; 0 g Fiber; 97 mg Sodium; 28 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch