Corn Biscotti Appetizers
|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|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Ground red pepper||1⁄2 Teaspoon|
|All purpose flour||2 Tablespoon, divided|
|Nonfat cream cheese product||8 Ounce, softened (1 Container)|
|Hot jalapeno jelly||1⁄2 Cup (8 tbs)|
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.
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.