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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


Recipe Summary test

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

1 biscotti
35 calories; protein 1.4g; carbohydrates 6g; dietary fiber 0.3g; sugars 1.5g; fat 0.7g; saturated fat 0.3g; cholesterol 8.7mg; vitamin a iu 34.2IU; vitamin c 0.4mg; folate 13.7mcg; calcium 13.5mg; iron 0.2mg; magnesium 3.8mg; potassium 27.2mg; sodium 99.6mg.

1/2 starch