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    You are in: Home / Recipes / Cornmeal Chili Pepper Biscotti Recipe
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    Cornmeal Chili Pepper Biscotti

    Cornmeal Chili Pepper Biscotti. Photo by gailanng

    1/2 Photos of Cornmeal Chili Pepper Biscotti

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    25 mins

    1 hrs 5 mins

    Sydney Mike's Note:

    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.

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    Ingredients:

    Serves: 28

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F & lightly grease a cookie sheet.
    2. 2
      In a large mixing bowl beat cheese & butter with electric mixer on medium-high speed for 30 seconds.
    3. 3
      Add chili peppers, baking powder, salt & pepper, beating until combined, & scraping the sides of the bowl occasionally.
    4. 4
      Beat in eggs, then beat in cornmeal & as much of the flour as you can with the mixer.
    5. 5
      Using a wooden spoon or your hands, stir or knead in any remaining flour.
    6. 6
      Divide dough in half, & shape each half into a 9-inch long loaf.
    7. 7
      Place loaves about 5 inches apart on prepared cookie sheet.
    8. 8
      Flatten slightly to about 3 inches wide.
    9. 9
      Bake 30-35 minutes or until light brown.
    10. 10
      Cool on cookie sheet for 1 hour.
    11. 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. 12
      Place slices, cut sides down, on cookie sheet & bake for 15 minutes.
    13. 13
      Turn slices over & bake another 15 minutes or more or until cookies are dry & crisp.
    14. 14
      Transfer to wire rack to cool.

    Ratings & Reviews:

    • on December 19, 2008

      55

      Looking for a different appetizer for a holiday party, these immediately caught my attention. I made the dough as presented and changed the preparation a bit by slicing my biscotti about 1/4 to 3/8 inch thick. This gave me an extra crispy result that was part cornbread and part cracker. Served with a black bean salsa and guacamole they were a delicious and elegant alternative to the popular corn chip. Made for Newest Zaar Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2009

      55

      These are wonderful with a bowl of chili! The biscotti have a wonderful flavor and nice crunchy texture. Thank you for the recipe. Made for PRMR.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2011

      55

      Loved these, but we love corn muffins. I followed justcallmetoni's cue -- sliced them thin and served with our favorite salsa. Froze the rest so I would have them on hand. Thanks Syd for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Cornmeal Chili Pepper Biscotti

    Serving Size: 1 (26 g)

    Servings Per Recipe: 28

    Amount Per Serving
    % Daily Value
    Calories 80.9
     
    Calories from Fat 33
    41%
    Total Fat 3.7 g
    5%
    Saturated Fat 2.1 g
    10%
    Cholesterol 22.5 mg
    7%
    Sodium 88.9 mg
    3%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.2 g
    1%
    Protein 2.8 g
    5%

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