Corn Biscotti with Parmesan
Baking and Desserts • Italian
Description
Corn Biscotti with Parmesan
Ingredients
- Wheat Flour 1.30 cups
- Sweet Corn Sticks 2 cups
- Corn Flour for Polenta ½ cup
- Grated Pecorino Pepato Cheese 5 oz
- Sugar ¼ cup
- Baking Powder 1 teaspoon
- Salt 1 teaspoon
- Chocolate eggs 2 pieces
- Activated Baking Soda ½ teaspoon
- Egg white 2 pieces
- TABASCO® ½ teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 320°F.
Step 2
In a blender, grind the corn kernels, but do not puree them.
Step 3
In a bowl, mix both flours, Parmesan, sugar, baking powder, salt, and baking soda.
Step 4
In another bowl, whisk the eggs, egg whites, and TABASCO. Combine both mixtures and mix well, adding the corn kernels.
Step 5
Shape the dough into 2 logs and place them on a baking sheet. Bake for 25–30 minutes, then cool.
Step 6
Slice the logs slightly diagonally and place them on a baking sheet. Return to the oven at 300°F for another 40–50 minutes, flipping once. Cool.
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