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Mikey’s Sweet Corn Biscotti

Yields: About one dozen cookies
Make this recipe how many times?
Savory Spice Shop Ingredients
Corn, Freeze Dried 2 oz bag $3.90
Vanilla Extract Mexican -2floz $4.90
Mayan Cocoa 2 oz bag $3.90

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 min., 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 min.). Remove from oven and allow to cool. Cut the loaf into 1-inch strips. Place on cookie sheets and bake for another 15 to 25 min. or until hard. Allow to cool. Place half the chocolate chips in a double boiler over medium-low heat to melt, stirring with a spatula until glossy. Stir in Mayan Cocoa. When fully combined, stir in remaining chocolate chips until fully incorporated. Dip biscotti into chocolate or pour chocolate over the top of the cookies. Allow to cool for 30 min. Store in an airtight container.

Serving Suggestions:

Serve with coffee or a glass of red wine.

Yields:

About one dozen cookies

Thanks to:

Mikey McCullough
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Mikey’s Sweet Corn Biscotti

“I have to say that we tried the Chicken Tikki Masala spice and recipe. My husband made a double batch of it because he wanted leftovers during the week! And needless to say, the dinner was again great! Too yummy!”

-Betty G. from Bailey, CO

Mikey’s Sweet Corn Biscotti


Yields: About one dozen cookies

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 min., 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 min.). Remove from oven and allow to cool. Cut the loaf into 1-inch strips. Place on cookie sheets and bake for another 15 to 25 min. or until hard. Allow to cool. Place half the chocolate chips in a double boiler over medium-low heat to melt, stirring with a spatula until glossy. Stir in Mayan Cocoa. When fully combined, stir in remaining chocolate chips until fully incorporated. Dip biscotti into chocolate or pour chocolate over the top of the cookies. Allow to cool for 30 min. Store in an airtight container.

Serving Suggestions:

Serve with coffee or a glass of red wine.

Yields:

About one dozen cookies

Thanks to:

Mikey McCullough
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.