Corn kernels and cornmeal give these savory biscotti a pleasant crunch. Fresh or frozen corn kernels work equally well.
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.
Great recipe this is a fun recipe, a great twist on what you expect of biscotti!