Though inspired by Italian biscotti, these twice-baked treats are savory, not sweet. Flavored with Parmesan and cumin, they’re delicious with guacamole, fresh fruit, or salsa.
2/3 cup (85 g) all-purpose flour
1/3 cup (27 g) grated Parmesan cheese
1/4 cup (35 g) yellow cornmeal
2 tablespoons sugar
1/2 teaspoon each baking powder and salt
1/4 teaspoon each baking soda and ground cumin
1 cup (170 g) fresh-cut yellow or white corn kernels (from 1 large ear corn); or 1 cup (150 g) frozen corn kernels, thawed
1 large egg
1 large egg white
In a small bowl, mix flour, cheese, cornmeal, sugar, baking powder, salt, baking soda, and cumin; set aside.
In a food processor, whirl corn until coarsely chopped (or chop corn with a knife and place in a large bowl). Add egg and egg white; whirl (or beat) just until blended. Add flour mixture and whirl (or stir) just until dry ingredients are evenly moistened.
Scrape dough directly onto a 12- by 15-inch (30- by 38-cm) nonstick (or lightly greased regular) baking sheet. With a spatula or floured fingers, shape dough into a flat loaf about 1-1/2 inches (3.5 cm) thick and 2 inches (5 cm) wide; keep loaf 1 inch (2.5 cm) from ends of baking sheet.
Bake loaf in a 325 degree F (165 degree C) oven until firm to the touch (about 25 minutes). Remove from oven and let stand until cool enough to touch; then cut loaf crosswise on baking sheet into 1/2-inch (1-cm) slices. Spread slices apart. Bake in a 300 degree F (150 degree C) oven until slices are lightly toasted all over (about 50 minutes). Transfer to racks and let cool.
Yield: Makes about 2 dozen biscuits.
Nutrition information:
Per serving: 36 calories (16% calories from fat), 0.7 grams total fat, 0.3 grams saturated fat, 10 milligrams cholesterol, 95 milligram sodium, 6 grams carbohydrates, 0.4 grams fiber, 2 grams protein, 23 milligram calcium, 0.3 milligram iron