Skip to content
Spend $50, Get A Free Grilling Spice | Free Shipping On Orders $35+
Spend $50, Get A Free Grilling Spice | Free Shipping On Orders $35+

Test Kitchen Approved

Mikey’s Sweet Corn Biscotti

Recipe By Mikey McCullough


12 to 15 biscotti

Prep Time

15 Minutes

Cooking Time

25 Minutes

Recipe By Mikey McCullough

Unique little biscotti with bits of corn and coconut throughout.

Serving Suggestions

Serve with coffee or a glass of red wine.


3/4 cup corn meal

1 cup all-purpose flour

1 cup cake flour

1 1/2 tsp. baking powder

1 cup coconut flakes

4 eggs, at room temperature

1 cup granulated sugar

1/4 cup liquid from cream-style corn

2 cups chocolate chips

Savory Spice ingredients in this recipe

  • Freeze Dried Corn

    This handy pantry staple will delight you with its light, fluffy and crisp texture that is similar to popcorn. The sweet corn is freeze-dried at th...

    View full details
  • Pure Mexican Vanilla Extract

    Pure Mexican Vanilla Extract is like regular vanilla extract, but with a bit of a slightly spicier twist! Using Mexican vanilla extract in baked go...

    View full details
  • Mayan Cocoa

    The Mayans have been drinking chocolate as far back as 2600 years. With that in mind, we created a spicy Mayan Cocoa Powder so you can enjoy a vers...

    View full details


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.