CHEESY CAJUN CORNBREAD BISCOTTI

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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

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.

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