Cheesy Cajun Cornbread Biscotti

Name: Cheesy Cajun Cornbread Biscotti
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 dozen.
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

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

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

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.