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

Marie Piraino
Source: EatingWell Magazine, November/December 1992


Recipe Summary

2 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Coarsely chop corn in a food processor or blender. Set aside.

  • 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.

  • 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 degrees .

  • 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 Facts

35 calories; protein 1.4g 3% DV; carbohydrates 6g 2% DV; exchange other carbs 0.5; dietary fiber 0.3g 1% DV; sugars 1.5g; fat 0.7g 1% DV; saturated fat 0.3g 1% DV; cholesterol 8.7mg 3% DV; vitamin a iu 34.2IU 1% DV; vitamin c 0.4mg 1% DV; folate 13.7mcg 3% DV; calcium 13.5mg 1% DV; iron 0.2mg 1% DV; magnesium 3.8mg 1% DV; potassium 27.2mg 1% DV; sodium 99.6mg 4% DV; thiaminmg 4% DV.

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Rating: 5 stars
Great recipe this is a fun recipe a great twist on what you expect of biscotti! Read More