Cornmeal Chili Pepper Biscotti |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Here's a savory biscotti served as an appetizer or with soup! The recipe came from 1999 cookbook, Cookies for Christmas. Preparation time does not include initial cooling time. Ingredients:
1 cup extra-sharp cheddar cheese, shredded |
1/4 cup unsalted butter, softened |
1 (4 ounce) can green chili peppers, diced, drained |
2 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 eggs |
1/2 cup yellow cornmeal |
2 cups all-purpose flour |
Directions:
1. Preheat oven to 350 degrees F & lightly grease a cookie sheet.
2. In a large mixing bowl beat cheese & butter with electric mixer on medium-high speed for 30 seconds.
3. Add chili peppers, baking powder, salt & pepper, beating until combined, & scraping the sides of the bowl occasionally.
4. Beat in eggs, then beat in cornmeal & as much of the flour as you can with the mixer.
5. Using a wooden spoon or your hands, stir or knead in any remaining flour.
6. Divide dough in half, & shape each half into a 9-inch long loaf.
7. Place loaves about 5 inches apart on prepared cookie sheet.
8. Flatten slightly to about 3 inches wide.
9. Bake 30-35 minutes or until light brown.
10. Cool on cookie sheet for 1 hour.
11. When cooled, preheat oven to 325 degrees F, & transfer loaves to cutting board to cut each loaf into 1/2-inch-thick slices.
12. Place slices, cut sides down, on cookie sheet & bake for 15 minutes.
13. Turn slices over & bake another 15 minutes or more or until cookies are dry & crisp.
14. Transfer to wire rack to cool.
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