Savory Two Cheese Biscotti
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 2 3⁄4 cups flour
- 3⁄4 cup shredded sharp cheddar cheese (3 ounces cheese) or 3/4 cup extra-sharp cheddar cheese (3 ounces cheese)
- 1⁄2 cup freshly grated parmesan cheese (2 ounces Parmesan)
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon chili powder, to taste (I like ancho powder)
- 1⁄8 teaspoon garlic powder, to taste (optional)
- 1⁄4 cup milk
- 2 teaspoons olive oil
- 3 large eggs, beaten
- cooking spray
directions
- Preheat oven to 350 degrees F; spray baking sheet with cooking spray.
- In a large bowl, combine the flour, cheeses, baking powder, salt, chili powder, and garlic powder (if using).
- In another container, combine the milk, oil, and eggs, and whisk to combine well.
- By hand (recommended) or with an electric mixer with paddle attachment (on low speed), gradually add the milk mixture to the dry ingredients, mixing until well blended and the dough is dry and crumbly (do not overmix!).
- Turn the dough out onto a lightly-floured board and knead 8 times, then divide the dough in half.
- Form each half into an 8-inch long roll and place them at least 6 inches apart on the sprayed baking sheet.
- Carefully flatten each roll to a 1-inch thickness.
- Bake at 350 degrees F for 30 minutes, then remove from oven; let the rolls cool on a wire rack.
- Reduce the oven temperature to 325 degrees F.
- Slice the rolls into 2/3-inch (approx) slices, diagonally; should make about 12 slices per roll.
- Place the biscotti slices back on the baking sheet, cut side down, and bake at 325 degrees F for another 10 minutes; turn biscotti over and bake an additional 10 minutes."
- Remove the biscotti from the sheet and allow to cool on a wire rack.
- Store in an airtight container.
- Makes approx 2 dozen biscotti.
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>