SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

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

Seeded Cheddar Biscotti

Makes: 50 servings
Prep 30 mins Bake 375°F 20 mins Cool 1 hr Bake 325°F 20 mins
Seeded Cheddar Biscotti
Ingredients
  • 2 1/4  cups  all-purpose flour
  • 1/3  cup  yellow cornmeal
  • 1 1/2  teaspoons  sugar
  • 1 1/2  teaspoons  salt
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  dry mustard
  • 1/2  teaspoon  coarsely ground black pepper
  •  Dash cayenne pepper
  • 3/4  cup  shredded sharp cheddar cheese (3 ounces)
  • 7  teaspoons  assorted seeds (such as poppy seeds, dill seeds, celery seeds, sesame seeds, and/or flax seeds) or purchased bread topping seed mix
  • 2  eggs, lightly beaten
  • 1/2  cup  buttermilk
  • 2  tablespoons  butter, melted
Directions

1. Preheat oven to 375 degrees F. Line a very large cookie sheet with parchment paper or foil; set aside. In a bowl, combine flour, cornmeal, sugar, salt, baking powder, baking soda, dry mustard, black pepper, and cayenne pepper. Stir in cheese and seeds.

2. In another bowl, combine eggs, buttermilk, and melted butter. Add egg mixture to flour mixture; stir to form a crumbly dough.

3. Turn dough out onto a lightly floured surface. Gently knead until dough clings together. Divide dough into thirds. Shape into three 10-inch-long loaves. Place loaves on the prepared cookie sheet; flatten slightly.

4. Bake about 20 minutes or until a toothpick inserted near the centers comes out clean. Cool on cookie sheet for 1 hour.

5. Preheat oven to 325 degrees F. Using a serrated knife, cut loaves into 1/4-inch slices. Place slices on an ungreased cookie sheet. Bake for 10 minutes. Turn slices over; bake for 10 to 12 minutes more or until crisp and dry (do not overbake). Transfer slices to wire racks and let cool.

Nutrition Facts (Seeded Cheddar Biscotti)
  • Servings Per Recipe 50,
  • cal. (kcal) 39,
  • Fat, total (g) 1,
  • chol. (mg) 12,
  • sat. fat (g) 1,
  • carb. (g) 5,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 0,
  • sugar (g) 0,
  • pro. (g) 1,
  • sodium (mg) 109,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe