Cornmeal Chili Pepper Biscotti

Recipe by Sydney Mike
READY IN: 1hr 30mins
SERVES: 28
YIELD: 28 cookies
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.