Cheesy Cajun Cornbread Biscotti

Total Time Prep: 20 min. Bake: 35 min. + cooling
Yield 3 dozen
Contest Winner
Test Kitchen Approved
This savory cookie is the bestseller at our Christmas cookie bazaar. Everyone requests the tasty biscotti every year. They're simple but very delicious. I will also serve them year-round as an appetizer. —Paula Marchesi, Auburn, Pennsylvania

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

Directions

  1. 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 a moist dough (dough will be thick).
  2. Divide dough in half. On a parchment-lined baking sheet, shape each portion into an 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.
  3. 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.
  4. Bake until golden brown, 14-16 minutes. Remove from pans to wire racks to cool completely. Store in airtight containers.

Nutrition Facts

1 cookie: 83 calories, 4g fat (2g saturated fat), 21mg cholesterol, 191mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 2g protein.

This savory cookie is the bestseller at our Christmas cookie bazaar. Everyone requests the tasty biscotti every year. They're simple but very delicious. I will also serve them year-round as an appetizer. —Paula Marchesi, Auburn, Pennsylvania
Recipe Creator

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