Cornmeal-Chili Pepper Biscotti

Serve this savory cookie as an appetizer or with a steaming cup of soup or chili.

Cornmeal-Chili Pepper Biscotti Enlarge Image
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Makes:
28 servings
Yields:
28 cookies
Prep:
25 mins
Cool:
1 hr
Bake:
30 hrs to 35 hrs 350/325 degree F
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Cornmeal-Chili Pepper Biscotti

Ingredients
1
cup shredded extra-sharp cheddar cheese (4 ounces)
1
4 ounce can diced green chili peppers, drained
2 1/2
teaspoons baking powder
1/4
teaspoon salt
1/4
teaspoon pepper
2
eggs
1/2
cup yellow cornmeal

Directions

  1. Lightly grease a cookie sheet; set aside.
  2. In a large mixing bowl beat cheese and butter with an electric mixer on medium to high speed for 30 seconds. Add chili peppers, baking powder, salt, and pepper. Beat until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in cornmeal and 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.
  3. Divide dough in half. Shape each half of dough into a 9-inch-long loaf. Place about 5 inches apart on the prepared cookie sheet. Flatten slightly to 3 inches wide.
  4. Bake in a 350 degree F oven for 30 to 35 minutes or until light brown. Cool on cookie sheet for 1 hour.
  5. Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the cookie sheet. Bake in a 325 degree F oven for 15 minutes. Turn slices over and bake 15 minutes more or until cookies are dry and crisp. Transfer to a wire rack; cool. Makes 28 cookies.

Nutrition Facts

(Cornmeal-Chili Pepper Biscotti)
    Per serving:
  • 76 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 24 mg chol.,
  • 109 mg sodium,
  • 8 g carb.,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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