Cornmeal Chili Pepper Biscotti

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.

• Ready In: 1 hr 30 mins
• Serves: 28
• Yields: 28 cookies

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.