Bread: Double Corn-Parmesan Biscotti

posted by Liz 07-28-98 11:33 PM

Source: EATING WELL magazine

Double Corn-Parmesan Biscotti

2 cups corn kernels

1-1/3 cups all purpose white flour
2/3 cup Parmesan cheese
1/2 cup yellow cornmeal
1/4 cup sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda

2 large eggs
2 large egg whites
1/2 tsp Tabasco sauce

Preheat oven to 325.

Coarsely chop corn in food processor or blender. Set aside.

Combine flour, cheese, cornmeal, sugar, baking powder, salt and baking soda.

Whisk together eggs, egg whites and Tabasco, and add 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 wide.

Place the logs on a prepared baking sheet and bake for 22 to 27 minutes, or until firm to the touch.

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 before storing.

Makes about 4 dozen biscotti

per biscotti: 36 cal, 2g pro, 1g fat, 6g carbo, 91mg sodium, 10mg chol

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