The Chipotle Chili and Corn biscotti is a heavier biscuit than the others. The flavours are more subtle- light corn, a hint of oregano and, just when you wonder about that chile, it hits your taste buds. Wow!
This recipes makes approx. 625 gr. of baked biscotti- about two dozen.
1 cup corn, fresh or frozen
3 tbsp grapeseed oil
2 1/4 cups all-purpose flour
6 tbsp cornmeal
2 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp ground chipotle chile
1 1/2 tsp dried oregano
1/2 tsp garlic powder (optional)
milk to glaze
Preheat the oven to 325 degrees. Cover a baking sheet with parchment paper.
Use your food processor to chop the corn coarsely (pulse a few times) and place in the workbowl of your mixer fitted with a flat paddle. Add the eggs and the oil and beat until well mixed.
To this mixture, add the flour, cornmeal, baking powder, salt, ground chile, oregano and garlic powder, if using. Mix until the dough forms.
Divide the dough in half. With wet hands, form each half into an 11 x 2 1/2 inch loaf. Dip a pastry brush into the milk and brush on each loaf.
|Chipotle Chile and Corn biscotti in the oven|
Slice the loaves on the diagonal into 1/2-inch slices, using a serrated knife. Lay the slices flat on the baking sheet and bake 15 minutes. Turn the slices and bake an additional 15 minutes, until dry. Allow to cool.
Store the biscotti in an airtight container at room temperature for up to two weeks or freeze for up to six months. When ready to use the frozen biscotti, that them in their wrapping, spread them on a baking sheet and reheat them in a 300 degree oven for approximately 10 minutes. Cool before serving.
Try adding bacon- everyone loves it! Add more spice! How about a little chopped, grilled pepper?