Savoury Biscotti
Ingredients
- 750 ml or 33 ml Kellogg's Corn Flakes* cereal
- 175 ml or 3/43/4 ml Kellogg's Corn Flake Crumbs*
- 625 ml or 2 1/22 1/2 ml All-purpose flour
- 150 ml or 2/32/3 ml Grated parmesan cheese
- 75 ml or 1/31/3 ml Granulated sugar
- 5 ml or 11 ml Baking powder
- 2 ml or 1/21/2 ml Baking soda
- 2 ml or 1/21/2 ml Salt
- 2 ml or 1/21/2 ml Cayenne pepper
- 375 ml or 1 1/21 1/2 ml Frozen whole kernel corn thawed
- 1 Can (127 ml/ 4.5 oz) chopped green chilies drained
- 4 Egg whites
- 30 ml or 22 ml Flour divided
- - Vegetable cooking spray
- - Low fat cream cheese
- - or - Jalapeno jelly (optional)
Directions
1. In a large bowl, combine crushed cereal or crumbs, 625 mL (2 1/2 cups) flour, Parmesan cheese, sugar, baking powder, baking soda, salt and cayenne; set aside.
2. Process corn in food processor for a few seconds or until corn is slightly chopped. Add corn, chilies and egg whites to cereal mixture. Stir together until ingredients are combined, forming a stiff dough.
3. Turn half of dough onto surface floured with 15 mL (1 tbsp) of remaining flour; knead 12 times. Shape into roll 35 cm (14") long. Place on baking sheet coated with cooking spray; press top of roll to flatten slightly. Repeat with remaining dough.
4. Bake at 180° C (350° F) 25 minutes or until light golden brown. Remove from baking sheet and cool on wire rack 10 minutes. Cut roll diagonally from 1 cm (1/2") thick slices. Place cut side down on ungreased baking sheets. Reduce oven temperature to 160° C (325° F). Bake biscotti (one cookie sheet at a time) 20 minutes; turn biscotti over and continue baking until golden brown and crisp, about 20 minutes. Cool completely. Serve with cream cheese and jelly if desired. Store in airtight container.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
