Tuesday, January 8, 2013

More Savoury Biscotti- Chipotle Chile and Corn

The snow just keeps coming today in Kelowna!  A perfect day for playing in the kitchen: one batch of Prosciutto/Parm biscotti; one batch of Bacon/Parm biscotti; and one to serve with chili- Chipotle Chile and Corn biscotti.  All great things to have on hand in the freezer.

Biscotti means twice baked, usually sweet, crispy cookie like bars of Italian origin.  Their savoury cousins are less well known but just as easy to bake and oh so popular with wine and on the appie tray.  Biscotti are easy to make, keep well and are also great hostess gifts...

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     eggs
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
Bake the loaves about 25 minutes or until firm to the touch.  Remove from the oven and cool on wire racks for approx. 15 minutes.  Lower the oven temperature to 275 degrees.

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?

No comments:

Post a Comment