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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cornmeal-Chili Pepper Biscotti

Makes: 28 servings Yield: 28 cookies
Prep 25 mins Cool 1 hr Bake 30 hrs to 35 hrs  350/325 degree F
Cornmeal-Chili Pepper Biscotti
  • 1  cup  shredded extra-sharp cheddar cheese (4 ounces)
  • 1/4  cup  butter, softened
  • 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
  • 2  cups  all-purpose flour

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)
  • Servings Per Recipe 28,
  • cal. (kcal) 76,
  • Fat, total (g) 4,
  • chol. (mg) 24,
  • sat. fat (g) 2,
  • carb. (g) 8,
  • pro. (g) 3,
  • sodium (mg) 109,
  • Percent Daily Values are based on a 2,000 calorie diet

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