CHEESY CAJUN CORNBREAD BISCOTTI

Cheesy Cajun Cornbread Biscotti image

This cookie is our best seller at our Christmas cookie bazaar. Everyone requests this tasty biscotti every year. It's simple but very delicious. I will also serve it year-round alongside a meal as an appetizer. -Paula Marchesi, Auburn, Pennsylvania

Provided by Taste of Home

Time 55m

Yield 3 dozen.

Number Of Ingredients 11

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Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
3/4 cup grated Parmigiano-Reggiano cheese
2 teaspoons Cajun seasoning
1 teaspoon minced fresh chives
1/2 teaspoon pepper
1/4 cup cold butter, cubed
1/4 cup buttermilk
2 large eggs, beaten
TOPPING:
1 large egg, beaten
1/4 cup grated Parmigiano-Reggiano cheese

Steps:

Preheat oven to 350°. Place cornbread mix, cheese, Cajun seasoning, chives and pepper in a food processor; pulse until blended. Add butter; continue pulsing until crumbly. Add buttermilk and eggs to form moist dough (dough will be thick)., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 8x4-in. rectangle. Brush with beaten egg; sprinkle with cheese. Bake until light brown, 18-20 minutes. Cool on pans on wire racks until firm, about 10 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheets, cut side down., Bake until golden brown, 14-16 minutes. Remove from pans to wire racks to cool completely. Store in airtight containers.

Nutrition Facts : Calories 83 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 191mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.