Corn Biscotti with Parmesan
Baking and Desserts | Italian cuisine
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
10
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 - 2.6 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 302°F for another 40–50 minutes, flipping once. Cool.
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