Corn Biscotti Appetizers Recipe
Ingredients
| Whole kernel corn | 1 1/2 Cup (16 tbs), frozen | |
| Green chiles | 1 Can (10oz), chopped | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Parmesan cheese | 2/3 Cup (16 tbs), grated | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| Ground red pepper | 1/2 Teaspoon | |
| 2 tablespoons all-purpose flour, divided | ||
| Vegetable cooking spray | ||
| Cream cheese | 1 Can (10oz), softened | |
| 1/2 cup hot jalapeno jelly | ||
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.
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.
Chef
