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Praline Cornbread Biscotti |
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Serves: 30 Print this RecipeThese caramel-nuanced whole-grain dipping cookies are filled with pecans. The combination of brown sugar and pecans gives the impression of praline (caramelized sugar and nuts), without the trouble of making the candy. No-stick flour and oil baking spray 1 (15-ounce) box corn bread mix, (not corn muffin mix) 3/4 cup light brown sugar 1 pound pecans halves (3.4-ounce) package 5 large eggs, or 1 cup liquid egg substitute 1 teaspoon vanilla extract Heat the oven to 350°F. Coat the interior of a 9- by 13-inch glass baking dish with baking spray. Combine the cornbread mix, sugar, and pecans in a large bowl. Add the eggs and vanilla, and mix with a large fork until the dry ingredients have been moistened (if the batter is crumbly, add a little more egg or a teaspoon of milk). Scrape the batter into the dish and flatten into an even layer, using a spatula or the back of a wide wooden spoon. Bake until a tester inserted in the center comes out clean, about 30 minutes. Remove the pan from the oven. Cover with a cutting board, invert, and remove the pan. Let cool for 15 minutes. Cut the cake in half lengthwise, scoring the surface with a serrated knife and then cutting through with a straight-edge knife. Cut each half into 15 to 16 rectangular strips. Return the strips to the pan, setting each on one of its narrow sides, like dominoes. You might have to make a second layer to fit all of the biscotti in the pan. Return to the oven to bake until golden brown and crisp, about 25 minutes more. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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