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Double Corn-Parmesan Biscotti
Double Corn-Parmesan Biscotti
1 Review
From: EatingWell Magazine, November/December 1992
Corn kernels and cornmeal give these savory biscotti a pleasant crunch. Fresh or frozen corn kernels work equally well.
- By: Marie Piraino EatingWell Recipe Contributor
Ingredients 48 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 48 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups corn kernels
- 1⅓ cups all-purpose flour
- ⅔ cup freshly grated Parmesan cheese
- ½ cup yellow cornmeal
- ¼ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 large eggs
- 2 large egg whites
- ½ teaspoon hot pepper sauce
Preparation
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Active
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Ready In
- Preheat oven to 325°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 1½ 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 ½-inch-thick slices. Stand the slices upright on the baking sheet and bake for 60 minutes. Let cool.
- Serving size: 1 biscotti
- Per serving: 35 calories; 1 g fat(0 g sat); 0 g fiber; 6 g carbohydrates; 1 g protein; 14 mcg folate; 9 mg cholesterol; 1 g sugars; 34 IU vitamin A; 0 mg vitamin C; 13 mg calcium; 0 mg iron; 100 mg sodium; 27 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ starch
Reviews 1
December 22, 2010
By: EatingWell User
Great recipe
this is a fun recipe, a great twist on what you expect of biscotti!
