Mikey’s Sweet Corn Biscotti
Ingredients:
- 3/4 cup corn meal
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 1/2 tsp. baking powder
- 1 cup coconut flakes
- 2 oz. freeze dried corn
- 4 x eggs, at room temperature
- 1 cup sugar
- 1 tsp. pure Mexican vanilla extract
- 1/4 cup liquid from cream-style corn
- 2 cups chocolate chips
- 2 oz. Mayan Cocoa
Directions:
Preheat oven to 325 degrees. Sift corn meal, flours, and baking powder into a medium bowl. Add coconut and freeze dried corn. Set aside. Whip eggs and sugar for 3 minutes, mix in vanilla and cream-style corn liquid. Pour wet ingredients into dry ingredients, and mix with hands until combined. On a greased cookie sheet, form dough into an oval-shaped loaf. Place in oven until light golden brown (about 25 minutes). Remove from oven and allow to cool. Cut the loaf into one inch strips. Place on cookie sheets and bake for another 15-25 minutes or until hard. Allow to cool.
Place half the chocolate chips in a double broiler, stirring with a spatula until glossy. Stir in Mayan Cocoa. When fully combined, stir in remaining chocolate chips until fully incorporated.
Dip cookies into chocolate, or pour on top of cookies. Allow to cool for 30 minutes. Store in an airtight container.
Serving Suggestions:
Serve with coffee or a glass of red wine.