Corn Biscotti with Parmesan
10 servings
120 minutes
Corn biscotti with parmesan is a refined Italian delicacy that combines the gentle sweetness of corn with the savory note of parmesan. Biscotti, a traditional cookie from Italy, is known for its crunchiness and perfect pairing with coffee or wine. In this version, the classic recipe gains rustic warmth from corn flour and fresh kernels, while parmesan adds richness to the flavor. The spicy Tabasco sauce gives a light kick, making the biscotti unexpectedly rich. Perfect for an aperitif or morning coffee, they will surprise even discerning gourmets. This recipe reflects the Italian passion for natural ingredients and flavor balance, turning simple products into a culinary masterpiece.
1
Preheat the oven to 160 degrees.
2
In a blender, grind the corn kernels, but not to a puree.
- Fresh corn kernels: 2 glasss
3
In a bowl, mix both flours, parmesan, sugar, baking powder, salt, and soda.
- Wheat flour: 1.3 glass
- Cornmeal: 0.5 glass
- Grated Parmesan cheese: 75 g
- Sugar: 0.3 glass
- Baking powder (raising agent): 1 teaspoon
- Salt: 1 teaspoon
- Baking soda: 0.5 teaspoon
4
In another bowl, beat the eggs, egg whites, and Tabasco. Combine both mixtures and mix well, adding the corn kernels.
- Chicken egg: 2 pieces
- Egg white: 2 pieces
- Tabasco sauce: 0.5 teaspoon
- Fresh corn kernels: 2 glasss
5
Shape 2 sausages from the dough and place them on a baking sheet. Bake for 25-30 minutes, then cool.
6
Slice the sausages diagonally and place them on a baking sheet. Bake at 150 degrees for another 40-50 minutes, turning once. Cool down.
