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.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 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


  • Active

  • Ready In

  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 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 .
  4. Cut the logs diagonally into ½-inch-thick slices. Stand the slices upright on the baking sheet and bake for 60 minutes. Let cool.

Nutrition information

  • 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
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By: EatingWell User
Great recipe this is a fun recipe, a great twist on what you expect of biscotti!
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