Corn Biscotti Appetizers

A great make ahead appetizer.

• Ready In: 35 mins
• Yields: 52 pieces

Ingredients

• 1 1⁄2 cups frozen whole kernel corn, thawed
• 1 (4 ounce) can diced green chilies
• 2 1⁄2 cups flour
• 2⁄3 cup parmesan cheese, fresly grated
• 1⁄2 cup yellow cornmeal
• 1⁄3 cup Splenda granular
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup Egg Beaters egg substitute
• 1⁄2 teaspoon  red pepper
• 2  tablespoons flour, divided
•  vegetable oil cooking spray
• 1 (8 ounce) container fat-free cream cheese, softened
• 1⁄2 cup  hot pepper jelly

Directions

1. .Position knife blade in food processor bowl.
2. Add corn and process until corn is coarsely chopped. Set aqside.
3. Drain chiles and press between paper towels until barely moist.
4. Set aside.
5. Combine 2 1/2 cups flour and the nest 6 ingredients in a medium bowl.Stir well.
6. Combine chopped corn, chiles, egg substitute3 and red pepper in a small bowl and stir well.
7. Add corn mixture to flour mixture, stirring just until dry ingredients are moistened.
8. Sprinkle 1 tablespoon of flour evenly over work surface.
9. Turn half the dough out onto floured surface and knead 10 to 12 times or until smooth.
10. Place on a baking sheet coated with cooking spray and shape into a 14-inch log.
11. Repeat mixture with remaining 1 tablespoon flour and dough.
12. Bake at 325 for 25 minutes.
13. Transfer logs to a wire rack and let cool for 10 minutes.
14. Cut logs diagonally into 1/2 inch slices.
15. Place slices on baking sheets, cut sides down and bake at 325 degrees for 20 minutes.
16. Turn slices over and bake an additional 20 minues or until dry.
17. Remove from baking sheetsw and cool completely on wire racks.
18. To serve, spread cream cheese evenly over biscotti and top with jelly.