Double Corn-Parmesan Biscotti

From EatingWell: November/December 1992

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

Makes: About 4 dozen biscotti

Active Time: 30 minutes

Total Time: 2 hours

Nutrition Profile

Diabetes appropriate | Low carbohydrate |

View Our Nutrition Guidelines »

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

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 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°.
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.

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch

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