Cornmeal Chili Pepper Biscotti Recipes

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CORNMEAL CHILI PEPPER BISCOTTI



Cornmeal Chili Pepper Biscotti image

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.

Provided by Sydney Mike

Categories     Cheese

Time 1h30m

Yield 28 cookies, 28 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 80.9, Fat 3.7, SaturatedFat 2.2, Cholesterol 22.6, Sodium 89, Carbohydrate 9.1, Fiber 0.5, Sugar 0.3, Protein 2.8

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