Corn kernels and cornmeal give these savory biscotti a pleasant crunch. Fresh or frozen corn kernels work equally well. Source: EatingWell Magazine, November/December 1992

Marie Piraino
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Ingredients

Directions

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

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  • 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; 0.7 g total fat; 9 mg cholesterol; 100 mg sodium. 6 g carbohydrates; 1.4 g protein; Full Nutrition

Reviews (1)

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Rating: 5 stars
10/29/2011
Great recipe this is a fun recipe a great twist on what you expect of biscotti! Read More