Recipe by Sydney Mike
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.
Top Review by justcallmetoni
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.
- 236.59 ml extra-sharp cheddar cheese, shredded
- 59.14 ml unsalted butter, softened
- 113.39 g can green chili peppers, diced, drained
- 12.32 ml baking powder
- 1.23 ml salt
- 1.23 ml pepper
- 2 eggs
- 118.29 ml yellow cornmeal
- 473.18 ml all-purpose flour
Directions See How It's Made
- Preheat oven to 350 degrees F & lightly grease a cookie sheet.
- In a large mixing bowl beat cheese & butter with electric mixer on medium-high speed for 30 seconds.
- Add chili peppers, baking powder, salt & pepper, beating until combined, & scraping the sides of the bowl occasionally.
- Beat in eggs, then beat in cornmeal & as much of the flour as you can with the mixer.
- Using a wooden spoon or your hands, stir or knead in any remaining flour.
- Divide dough in half, & shape each half into a 9-inch long loaf.
- Place loaves about 5 inches apart on prepared cookie sheet.
- Flatten slightly to about 3 inches wide.
- Bake 30-35 minutes or until light brown.
- Cool on cookie sheet for 1 hour.
- When cooled, preheat oven to 325 degrees F, & transfer loaves to cutting board to cut each loaf into 1/2-inch-thick slices.
- Place slices, cut sides down, on cookie sheet & bake for 15 minutes.
- Turn slices over & bake another 15 minutes or more or until cookies are dry & crisp.
- Transfer to wire rack to cool.