Bring these savory biscotti cookies to a holiday potluck, or wrap them up in a pretty basket and give as a Christmas gift.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 375°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.

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

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  • 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.

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

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  • Preheat oven to 325°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

39 calories; 1 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 12 mg cholesterol; 109 mg sodium. 5 g carbohydrates; 0 g fiber; 0 g sugar; 1 g protein;

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