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Corn Biscotti Appetizers

Healthycooking's picture
Ingredients
  Frozen whole kernel corn 1 1⁄2 Cup (24 tbs), thawed
  Canned chopped green chiles 4 Ounce (1 Can)
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Freshly grated parmesan cheese 2⁄3 Cup (10.67 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Frozen egg substitute 1⁄2 Cup (8 tbs), thawed
  Ground red pepper 1⁄2 Teaspoon
  All purpose flour 2 Tablespoon, divided
  Vegetable cooking 1
  Nonfat cream cheese product 8 Ounce, softened (1 Container)
  Hot jalapeno jelly 1⁄2 Cup (8 tbs)
Directions

Position knife blade in food processor bowl; add corn.
Process until corn is coarsely chopped, and set aside.
Drain chiles; press between paper towels until barely moist.
Set aside.
Combine 2 1/2 cups flour and next 6 ingredients in a medium bowl; stir well.
Combine chopped corn, chiles, egg substitute, and red pepper in a small bowl; stir well.
Add to flour mixture, stirring just until dry ingredients are moistened.
Sprinkle 1 tablespoon flour evenly over work surface.
Turn half of dough out onto floured surface, and knead 10 to 12 times or until smooth.
Place on a baking sheet coated with cooking spray, and shape into a 14-inch log.
Repeat procedure with remaining 1 tablespoon flour and dough.
Bake at 325° for 25 minutes.
Transfer logs to a wire rack, and let cool 10 minutes.
Cut logs diagonally into 1/2-inch slices.
Place slices on baking sheets, cut sides down.
Bake at 325° for 20 minutes; turn slices over, and bake an additional 20 minutes or until dry.
Remove from baking sheets, and cool completely on wire racks.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Corn

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