Recipe for cooking cornmeal-chile pepper biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Cornmeal-Chile Pepper Biscotti

Posted by CookieBaker at recipegoldmine.com 4/1/02 5:38:43 pm

This is a sugarless cookie, great as an appetizer or with soups or salads. Also great with cheese spreads and dips.

1 c. sharp Cheddar cheese, shredded
1/4 c. butter
1 (4 ounce) can diced chile peppers, drained
2 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. black pepper
2 eggs
1/2 c. cornmeal
2 c. all-purpose flour

Using mixer beat cheese and butter on high speed for 30 seconds. Add chile peppers, baking powder, salt, and pepper, beating until well combined. Add eggs, add cornmeal and flour, mix well, dough will be stiff. Divide dough in half. Shape each half into a 9-in. long loaf. Place about 5 in.es apart on greased baking sheet. Flatten with fingers till it is about 3 in.es wide. Bake in a 350 degree F oven for 30 to 35 mins. or until light brown. Cool on baking sheet for 1 hour.

Transfer loaves to cutting board; cut each loaf diagonally into 1/2 in. thick slices. Place slices cut side down, on baking sheets. Bake in a 325 degrees F oven for 15 mins.. Turn slices over and bake 15 mins. more. Transfer to wire rack to cool.

25-30 cookies