Recipe: Corn Bread Biscotti (using corn muffin mix)
Appetizers and SnacksCORN BREAD BISCOTTI
"Use the terrific golden sticks in place of chips with dips or spreads."
1 (8 1/2 ounce) pkg. corn muffin mix
Ingredients to prepare corn muffin mix
Prepare corn muffin mix according to package directions. Spread batter in a greased 8x8x2-inch baking pan.
Bake in a 400 degrees F oven about 20 minutes or until a toothpick inserted in the center comes out clean. Cool bread in pan on a wire rack for 5 minutes. Remove bread from pan; cool completely.
Cut into 1/2-inch slices; cut each slice into three pieces. Place pieces in a single layer on a large baking sheet.
Bake in a 425 degrees F oven about 10 minutes more or until crisp, turning once. Cool biscotti on wire rack.
Store, covered, in an airtight container for up to 2 days. (May be frozen for up to 1 month. Thaw the unwrapped biscotti at room temperature for a few hours.)
Makes 22 servings
Source: Better Homes and Gardens Slow Cooker, 2009
"Use the terrific golden sticks in place of chips with dips or spreads."
1 (8 1/2 ounce) pkg. corn muffin mix
Ingredients to prepare corn muffin mix
Prepare corn muffin mix according to package directions. Spread batter in a greased 8x8x2-inch baking pan.
Bake in a 400 degrees F oven about 20 minutes or until a toothpick inserted in the center comes out clean. Cool bread in pan on a wire rack for 5 minutes. Remove bread from pan; cool completely.
Cut into 1/2-inch slices; cut each slice into three pieces. Place pieces in a single layer on a large baking sheet.
Bake in a 425 degrees F oven about 10 minutes more or until crisp, turning once. Cool biscotti on wire rack.
Store, covered, in an airtight container for up to 2 days. (May be frozen for up to 1 month. Thaw the unwrapped biscotti at room temperature for a few hours.)
Makes 22 servings
Source: Better Homes and Gardens Slow Cooker, 2009
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